2017 Tung Ting Roasted

Tung Ting Hong Pei

$13.50$192.00

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Oolong Tea

 

Tung Ting Hong Pei

 

Super Premium
Hand-Plucked
Appearance: small balls of rolled leaf, even warm brown color
Style/Shape: semiball-rolled leaf
Oxidation: 35% oxidation
Roasting: Hong Pei (charcoal roasting)
Flavor: clean, smooth, floral flavor with overtones of sugarcane and vanilla
Aroma: intriguing warm aroma suggestive of caramelized sugar and fresh grains
Liquor: clear light brown liquor with a touch of gold

 

 

Lugu Township, Nantou County,
Taiwan

2017 Spring Pluck
(early May)

Note on Steeping Oolong:

 

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.

 

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

 

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

 

Use 2 teaspoons (2-3 grams) of tea for each 6oz 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°-190°F

 

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

 

Use 4 teaspoons (4-6 grams) of tea for each 5-6oz 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°-190°F

Coming soon!

This is a charcoal-roasted version (Hong Pei) of Tung Ting from the 2017 Spring harvest. This tea has a deeper, more penetrating roasted taste and style, but is not heavy in any way. It is a very elegant tea that is easy to drink and perfect for upcoming crisp fall days and nights and early winter. Consider comparison tasting this to our 2017 Spring Harvest Tung Ting Tan Pei for a tasty lesson in how different roasting styles affect flavor in the cup.

Tung Ting is a mid-level mountain grown tea that is most well-known as a jade oolong  – a semiball rolled green-style oolong. As such, it has a very appealing creamy, buttery texture in the cup. It is a very popular choice with Chinese tea drinkers who appreciate it’s easy to drink, rich mouth-feel and sweet flavor.

Our charcoal-roasted Tung Ting Hong Pei is a medium-roast Hong Pei (charcoal-roasting can be light, medium or heavy) which builds on the delicious floral notes associated with green-style Tung Ting but features the added dimension of flavor imparted by the traditional charcoal-roasting.

Charcoal roasted oolongs are not common outside of Taiwan as Westerners tend to prefer the more modern, green-style Tung Ting. But this tea represents how this tea was historically made and drunk in Taiwan. During manufacture the leaf is oxidized a bit more to better accept the charcoal-roasting, and because the level of charcoal-roasting is medium, the end result is clean and crisp.

Our Tung Ting Hong Pei is made by by our esteemed Tung Ting tea master, Mr. Lin. After roasting, Mr. Lin sets the finished tea outdoors to ‘breath’ and mellow before bringing the tea to market. He also believes that storing it for a period of time before drinking it has its merits.

Do not confuse the Hong Pei style of roasting with the heavier, more austere roast levels of classic charcoal-roasted Fujian strip-style oolongs from Mainland China. Hong Pei roasting is not as roasted and is more subtle. It embraces the natural flavor and character of the leaf and allows both taste qualities to come through harmoniously in the cup.

Instead of a heavy, dry woodsy-ness, this type of roasting emphasizes the natural sweetness of the tea by caramelizing some of the sugars in the leaf. It’s a sweet-in-the-mouth roasting rather than a dry-in-the-mouth roasting. There is a reason for why charcoal-roasted oolongs became the standard production method of oolongs a long time ago. Roasting stabilizes the leaf for long-term keeping and increases mellowness and complexity in the tea. Chinese tea drinkers appreciate roasted oolongs for their warming, intricate, layered flavors.

The appeal of Taiwanese Hong Pei style of charcoal-roasting is how clean it is. When coupled with the right leaf tea, as this is, the effect is magical. A unique taste in a very well made tea.