Mr. Su is a master of tea charcoal roasting and he mainly roasts leaves from the gardens of his family. 

Another great tea from Su family with beautiful old school processing. This tea comes from three micro tea “fields” around Yonglong village where tea trees grow naturally and abandoned for many years. Grass is growing between the trees naturally and any agrochemicals haven’t been used there for decades. Tea was processed by mr. Su but roasted by his wife. First gentle roasting was electrical but the second one was done over charcoal. I don’t want to tell you more, just brew it and discover one of most beautiful and authentic Dong Ding oolong.

Limited stock to 1,8kg. 



Origin: Yonglong village, Lugu, Nantou, Taiwan.
Harvest: April 2018,
Tea cultivar mostly 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, 100 g


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