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Qingxin from Zhushan, Dongding style produced
Zhushan Dongding is a Wulong from the Zhushan region of Taiwan. Zhushan borders directly on the Lugu region, where the original Dongding comes from. Like the original Dongding, this Dongding is also made from the Qingxin cultivar. The tea comes from the spring harvest and has a relatively high degree of oxidation and roasting. This is reflected in the amber color of the infusion in the cup. In addition to spicy roasted aromas, which are not yet caramel like those of Taiwan Tieguanyin, there is also a very subtle sour note, which has a pleasant saliva-generating effect. The bottom of the cup reveals slightly sweet, caramel-like notes. The echo of the tea in the mouth is clear and persistent and it is a pleasure to follow the character of the tea in meditative tranquility.
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.
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.
Harvest time: Spring 2020
Aroma: Spicy with subtle roasted notes
Oxidation: approx. 60%
Origin: Zhushan, 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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