This tea comes from organic garden and it was moderately oxidized and charcoal roasted in gently way, using only traditional techniques. Just put the leaves to the warm pot and smell this deeply warming notes of cereals and nuts. When infused you will enjoy notes of milk chocolate, with some coconut creaminess and roasty fruity flavours. Overall body of that tea is like a mix of chocolate, cereals, and creamy nuances but typical Dong Ding astringency makes this tea even more interesting, powerful and invigorating. Another true Dong Ding experience! I like this tea so much that I keep some quantity in my personal stash…

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Product Description

Origin: Lugu area, Nantou, Taiwan.
Harvest: Winter 2017
Tea cultivar Qing Xin 

Temperature of water and amount of leaves: 100 C 6g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional Information


30 g, 50 g


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