High Mountain Heritage Dong Ding Oolong Tea, Lot 743

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With Lot 743, we continue the tradition of sourcing the best spring tea, allowing it to mellow and baking it to perfection at the end of the year. No wonder this has become one of our flagship teas. Just as the previous years, we’ve commissioned the same reputable tea producer to make an exclusive lot for us of higher-oxidized high mountain oolong, as the tradition requires. We only commission spring or winter productions of this tea as they tend to offer more aromatic material in the leaf and a better tannic balance. This particular lot is made with tea produced this spring. After a mellowing rest of a full 6 months, the baking craftsmanship of our tea master was put in motion in late October. The tea has been given a 3 step slow baking process to better highlight its smooth deep character and generous texture. A quick rinsing of the leaves will wake the wonderful roasted aromas which are both inquisitive and familiar with distinct caramel sweetness but a closer introspection will reveal intricate layers of more pungeant floral and wood aromas. A first infusion will reveal a deep nut brown liqueur which signals that we are in the presence of a deeper level of roasting. The liqueur is thick and multi-layered in mellow bitter-sweet, nutty and spicy feeling that lingers long after swallowing. The liqueur has a good body and a nice thickness and is full of flavour and the floral intricacy of wild honey. Extremely generous in re-steepings! We will humbly state that this tea holds a lot of promise if allowed to mellow and age. This Lot 743 follows in the footsteps of our previous lots with great pride! Indulge!

Style of tea: Baked Oolong Tea
Picking Date: Winter 2016
Oxidation level: Medium-Low
Baking Level: Multi-step oven baking
Terroir: Meishan
Administrative Region: Chiayi County
Picking Style: Hand Picked
Cultivar: Qing Xin
Garden Elevation: 1100 m