Tea made from very old Hong Xin cultivar considered as the original Tieguanyin.  Terribly expensive but it’s minerality and charming elegance of taste made me wanting to have it. Excellent roasting and long lasting aftertaste similar to some good yancha. Warming energy.

This Hong Xin Dong Ding oolong was made by Mr. Atong Chen – renowned tea master form Taiwan. 


Origin: Fenghuang, Lugu, Nantou, Taiwan.
Harvest: Spring 2018,
Tea cultivar Hong Xin – considered as original, traditional Tie Guan Yin bush.

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


14g, 30 g, 50 g


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