Tung Ting Frozen Summit Winter Pluck

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Oolong Tea

 

Tung Ting Frozen Summit
Winter Pluck

 

– Low Inventory –

 

Style/Shape: semiball-rolled style with some attached stem
Plucking Style: hand-plucked
Oxidation: 25% oxidation
Roasting: medium roasting in an electric roaster

 

Appearance: semiball-rolled style in a pleasing blend of dark green and brown tones
Flavor: smooth, clean flavor of honey and a touch of sweet melon
Aroma: a nice combination of a little floral (orchid or magnolia), and a little spice
Liquor: clear amber liquor tinged with straw color

 

Lugu Township,
Nantou County, Taiwan
Elevation: 2,200 feet elevation

2017 Winter Pluck
(end October, early November)

Western-style steeping in a medium-large teapot 25-32 ounces:

 

Use 2 teaspoons (2-3 grams) of tea for each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 3 additional times (or more!) for 2 minutes each
Water temperature should be 180°F-190°F

2017 Winter Harvest Note:

Due to the slightly higher roast that we have given this season’s Tung Ting, we are finding that the aromatic qualities may be diminished slightly, depending on your water’s chemistry, temperature, duration of steeping, and whether or not you are re-steeping the leaf. The aromatic release may be delayed until this season’s leaf is re-steeped. Unusually, the 2017 Spring harvest will be found to have more aroma throughout its steepings than the Winter harvest this year.

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 4 teaspoons (4-6 grams) of tea for each 5-6 oz water
Rinse the tea in your tea vessel with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
Water temperature should be 180°F-190°F

2017 Winter Harvest Note:

Due to the slightly higher roast that we have given this leaf this season, the aromatic qualities may not release for you until the 3rd or 4th steeping. We have been finding that the 2017 Winter Harvest for several of the Taiwan oolongs need this slightly higher roast, and, as a result, the aromatic qualities tend to ‘hide’ behind the roast at first. The flavor is stupendous, full and round, but the aroma needs some coaxing. We find this interesting and encourages us to be mindful of the changes that occur as the leaf steeps, in a very old-fashioned, Chinese-tea-drinking way.

 

NOTE:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

NOTE ON STEEPING OOLONG:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also work somewhat well using a large teapot. Please refer to our steeping instructions for details.

Tung Ting is perhaps Taiwan’s most beloved semiball-rolled style oolong. Its mild, sweet fragrance and rich, creamy body make it a perennial favorite with tea drinkers who prefer it over the more austere style of some of the other classic high mountain gao shan oolongs.

We have just ever-so-slightly increased the roast for our Tung Ting Frozen Summit for Winter 2017 to add complexity and warmth to Tung Ting’s naturally subtle undertones of honey and nectar which makes it perfect for embracing the return of cool, winter weather (at least where we are!). We think this style adjustment is fantastic and hope that all of our oolong enthusiasts try this different nuance that we are offering this season.

Many of the tea gardens at Tung Ting were started in the 1800’s from tea bush cuttings brought from Fujian Province, China. Until recent decades, these were the highest elevation tea gardens in Taiwan. But since the 1950’s and the 1970’s when the higher-elevation tea gardens were planted at Ali Shan, Li Shan, Shan Lin Xi, etc, Tung Ting no longer qualities as a high mountain gao shan oolong. Despite Tung Ting’s mid-level elevation, there are higher and lower tea harvesting areas which supply plenty of variation in flavor, sweetness and butteriness for Tung Ting devotees.

But no matter the technicalities, this tea is utterly delicious and satisfying. Tung Ting yields a rich, buttery cup that fills the mouth with soft, fresh flavor. A high percentage of amino acids give the tea a nice, chewy mouth feel. For many Taiwan tea enthusiasts, Tung Ting is their cup of choice every day, any time of day.

 

Want to Know More?

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