Product Overview
Dung Ti Oolong Loose Leaf Oolong Tea
CUP CHARACTERISTICS:Very smooth with light floral notes and haunting finish.
INGREDIENTS:Oolong tea
INGREDIENTS FROM:Taiwan
REGION(S):Nantou County
GROWING ALTITUDE(S):2500 - 6000 feet above sea level
GRADE(S):Dong Ding
MANUFACTURE TYPE(S):Semi fermented, Traditional process, Small batch crafted and formed
ANTIOXIDANT LEVEL:High
CAFFEINE LEVEL:Low
KOSHER:Yes
VEGETARIAN:Yes
VEGAN:Yes
ARTISANAL NOTES:Small batch blended and packed in Canada.
INFUSION:Deep olive hues
INFORMATION:
Dung Ti. No, the name does not have the same implications in Chinese as it does in English. This fabulous example of a Formosa Oolong is actually named after Mount Dung Ding, located in central Formosa, otherwise known these days as Taiwan.
Dong Ding means "Frozen Summit" or "Icy Peak." The fertile slopes of Mount Dung Ding are home to the world's finest Oolong tea plantations.
Tea production first began in Taiwan in the 1850's when tea planters from the Chinese province of Fujian, (the Wuyi Mountains,) home to some of the world's finest and most complex teas, emigrated to the small island nation. They recognized that the mountain climate and high elevations were optimal for Oolong production.
The literal English translation of Oolong is Black Dragon. The name was given to the tea because it was thought that the intensely complex character of Oolong teas was similar to the spirit of the mythical creature.
Interestingly Oolongs follow almost the same production as black tea. The major difference between the two is in its shorter fermentation period - Oolongs are often referred to as semi-fermented teas - Formosa Oolongs undergo a 60% shorter fermentation period. The result is a deeply complex tea that has characteristics of both black and green teas.
Many centuries ago, a noted Chinese philosopher noted that the leaves of Oolong teas, "should have creases like the leather boot of a Tatar horseman, curl like the dewlap of a mighty bullock, and unfold like a mist rising out of a ravine." This Dung Ti Oolong certainly fits that bill.
Dung Ti Oolong is entirely hand made and has a stunning leaf. When infused, the tea is complex - smoother than black tea, less grassy than green teas, and displays a certain balance and harmony in the cup that is almost orchid like.
Dung Ti, like all Oolongs should be drunk straight without milk or sugar in order to appreciate its subtle complexities. This is one tea you'll never forget. Raise a cup and salute the black dragon!
STEEPING TIME
TEA CUP 8oz (237ml)
AMOUNT 1 heaping teaspoon of "The Perfect Measure Spoon"
MILD 1-2 min
MEDIUM 2-3 min
STRONG 3-5 min
We recommend 3-5 min
TEAPOT18oz (532ml)
AMOUNT 2 heaping teaspoons of "The Perfect Measure Spoon"
MILD 1-2 min
MEDIUM 2-3 min
STRONG 3-5 min
We recommend 3-5 min
SERVING RECOMMENDATIONS:
MILK NO, SUGAR NO, LEMON NO, MINT NO
IDEAL BREWING TEMPERATURE:
85C/185F. For Food Safety reasons bring water to 100C/212F and let it cool down to 85C/185F.
HOT TEA BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste.
ICED TEA BREWING METHOD (Pitcher):(To Make 1 Liter/Quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
RECOMMENDATION:
We recommend the use of our '1 Cup of Perfect Tea' measuring spoon for best results. Please contact us to place an order.
ANTIOXIDANT BENEFIT:
For a greater antioxidant benefit brew longer and use more tea.
Editors Note:
You say Dong Ding and I say Dung Ding,
You say Dung Ti and I say Dung Tea
Dong Ding, Dung Ding Dung Ti, Dung Tea
Let's call them all Oolong.
