Medium Roast Dong Ding: made from the famous QinXin varietal, hailing from Dong Ding Mountain in Nantou County, Taiwan. This tea is an excellent companion to our Light Roast Oolong as it is crafted from the same varietal, from the same county, and from a similar elevation. Our Medium Roast, though, is more darkly oxidized with a heavier roast that accents its deep, rich, baked sweetness. Try them both to taste the substantial difference that is achieved from the varying processing techniques!
Tasting notes: toffee, toasted brown rice, pecans.
Brewing Guidelines: Gaiwan/Yixing fill vessel 1/3 full of dry tea leaf. Use 190° water, rinse the leaves, discard. 1st and 2nd infusions: 20 seconds. Add 15 seconds to each additional. Teapot/mug use 1 tbsp of leaf per 8oz of 190° water. Steep for 2 minutes. Add 1 minute to each additional infusion.
