Black tea from Su family, one of my favourite oolong tea makers from Taiwan. It’s not typical ball-shaped Dong Ding hong cha. Leaves were processed into the stripe-shape tea. Big leaves, small leaves and stems in one tea. Robust and strong, highly aromatic with aroma of sandalwood, dried fruits, honey and something mineral what I can’t describe in words – a hint of something wild. It has really powerful, invigorating energy. Keep infusions short.

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Product Description

Origin:  area near Yonglong village, Dong Ding, Lugu, Nantou county, Taiwan, 

Harvest: Winter 2017

Cultivar/Tree Variety:  Qing Xin

Temperature of water and amount of leaves: 100 C 5g/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 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. 

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water. 

Additional Information


10 g, 50 g, 100 g


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