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(1 customer review)

Set of three aged Dong Ding oolongs awarded by LGTTS in 2013 and 2015:

(batch/jar number 192) 1988-1995 Competition Grade Aged Dong Ding Oolong – awarded in 2015 (prize: fine/excellent prize) This tea is available in our regular offer

(batch/jar number 191) 1988-1995 Competition Grade Aged Dong Ding Oolong – awarded in 2015 (prize: silver medal)

(batch/jar number 166) 1990’s Competition Grade Dark Roasted Aged Dong Ding Oolong – awarded in 2013 (prize: fine/excellent prize)

Dry stored aged Dong Ding oolongs awarded in 2013 and 2015 Lugu Lao Cha Dong Ding Competition held by Lugu Dong Ding Tea Production Union.

To participate in competition the tea should be aged for at least 20 years.

After the competition all awarded teas are packed and sealed in official ceramic jars – with numbers, seals and information about the tea.

The clean storage of tea and over 5 years of additional storage in the jars after competitions made the teas which will stay in your memory long time after you taste it.

 

Clear

Description

Origin: Dong Ding area, Lugu, Nantou, Taiwan.
Harvest/vintage: estimated 1988-1995
Tea cultivar unknown, probably Qing Xin

Temperature of water and amount of leaves: 100 C 6-7g/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. Because of dry and very clean storage, no rinsing needed.First infusion should be very short- not more than 30-40 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information

Weight

3 x 14g, 3 x 30g

1 review for “Aged Dong Ding Oolong Champions” – Limited Edition Sample Set of old Dong Ding oolongs awarded by LGTTS

  1. Ivan Hryhorchuk

    It’s a liquid delicacy – such a treat for all sensors.
    The first wave of taste reminded us Georgian autumnal subtropical forest honey which we tried in Adjara region.
    Plus spices, roasted chestnut, cane sugar caramel and even hints of Vana Tallinn liquor in aroma.
    I have a personal recipe of enjoying it – take an hour of calmness to dedicate all attention to the tea, its observation and careful brewing, precisely measure time of each infusion, pick a classic porcelain or thin light stoneware cups and make tiniest sips while it’s very hot and deeply enhale its smell.
    Thanks for the opportunity of having something as good as it is in the teapot!

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