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Vintage 2014 Zheng Dongding (genuine Dongding) winter harvest
Qingxin means green heart. It is the cultivar with the longest history of cultivation in Taiwan, the most popular among tea farmers and tea drinkers alike, and by far the most widely cultivated. When people talk about Wulong in Taiwan, they usually refer to it as “Qingxin-Wulong”. It is the cultivar from which the traditional, genuine Dongding is made. Today, however, all Wulong teas that are processed into Dongding style are called Dongding Wulong. Especially the teas from Mingjian are much cheaper in their production than the real Dongding teas. Nevertheless they are mostly sold as Dongding. Therefore, if there is no explicit mention of a real Dongding or if there is no mention of a place, it is usually only tea produced in the Dongding way. The name Dongding is not geographically protected in Taiwan.
This real Dongding comes from an old feral tea garden in the Dongding Mountains. It is a particularly well produced Dongding from the winter harvest. It has a relatively high degree of oxidation, which can be easily seen from the orange infusion colour in the cup and the quite pronounced red edges of the green leaf. The flavour clearly reflects the delicate and sweet character of teas from the winter harvest. It is very unobtrusive and yet present at the same time. The body is weak, but especially when you feel the reverberation in the mouth, it becomes more and more present and between the delicate sweetness, the floral notes of the tea become more and more evident.
The tea is lightly roasted but even for Dongding teas it is relatively strongly oxidized. The character of the variety and the growing area are rather difficult to grasp, because you rarely get traditionally processed teas from Dongding’s winter harvest. Due to the traditional processing it can be stored without any problems and without losing its aroma. With increasing age, the aroma changes and develops its very own charm.
In principle, this winter tea does not develop bitterness and is therefore very digestible.
Harvest time: Winter 2014
Aroma: Delicate and sweet, with floral and fruity honey notes in the aftertaste
Oxidation: approx. 60%
Origin: Dongding, Lugu Xiang, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not need to be poured off, but lets the tea leaves sink to the bottom.
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