Dong Ding Competition 1st Grade | Collection Box

Product code: CSTAD-151

This award-winning first class tea is one of the hundreds of wulong teas in its category from an average of 6000 lots presented at this biennial competition in Luku (Taiwan). Rolled into small homogeneous balls, the leaves feature the colours typical of the traditional cooking in the region, the essential prerequisite to enter the competition.

Its liquor, rich and oily, deploys its aromatic complexity with excellent balance, oscillating between heavier aspects of bark and toasted bread and more volatile floral notes. Its ripe fruit character blends harmoniously with its sweet and zesty accents.

A great tea, delicious from beginning to end.

Gong fu cha technique
balance Quantity / 150ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
45 sec
lined-clock Infusion length 2
30 sec
lined-clock Infusion length 3
30 sec
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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