Tung Ting, Spring 2015

From the Red Blossom website:

A descendent of oolong varieties taken from Jian’ou in China’s Fujian Province, Tung Ting was brought to the eponymous central Taiwan mountain in the mid-1800s. Its name means "frozen summit", in reference to what was, at the time, one of the highest elevation tea gardens in Taiwan. Today, tea is grown at far higher elevations in Taiwan, but Tung Ting retains its reputation as one of the first Taiwanese teas.

Our Tung Ting was gathered at a little over 700 meters above sea level, in an area outside Lugu, Nantou County. We source exclusively spring harvested leaves for their fragrance and mouth feel. The tea is then lightly oxidized to accentuate its fresh orchid and gardenia notes.


BREWING GUIDE

Infuser Cup
Tea Leaves 5 grams
Water Temp 200 ° F
Steep Time 1 min 45 sec
Tea Bowl
Tea Leaves 3.5 grams
Water Temp 200 ° F

Gaiwan / Teapot (6 oz.)
Tea Leaves 5 grams
Water Temp 200 ° F
Steep Time 1 min 30 sec
Teapot (12 oz.)
Tea Leaves 7 grams
Water Temp 200 ° F
Steep Time 2 min
As it will not go bitter, however long the brew, Tung Ting is a good tea for beginning brewers. Brewed lightly, the tea will be light, sweet and fragrant, whereas a stronger brew will yield a thicker tea.

A standard brew starts with a 5-6 grams of tea and water at 200-203 degrees. Give the tea an initial 1 second rinse, then steep for 1-2 minutes depending on preference. Decant first infusion after leaf clusters open by about two-thirds. Steep the second infusion for 2 minutes, gradually increasing steep time in 30 second increments for subsequent infusions.