TEA CLUB Gold Medal Award Dong Ding Jin Xuan Oolong
Harvest: Medium batch Region: Meishan, Taiwan Oxidation: Light-medium Season: Winter 2017 Elevation: 1100m Roast: Medium-heavy
Flavor: Roasted winter squash aroma with charcoal overtones. Toasted nutty, pumpkin pie character. Notes of campfire pine and fruitwood finish.
BREWING GUIDE: 7g 300ml 95ºC 3 minutes
GARDEN of competition teas is the purity of almost 25 years. It began with the longer shelf life. In fact, this type of tea is color and transparency of the brewed development of Jin Xuan tea production often considered to increase in quality This batch of Jin Xuan High Mountain tea. It should be clear and luminescent. in the early 1990's. with age. Tea was grown in Meishan Township in Jin Xuan is a hybrid cultivar produced by Acknowledging that the labor intensive the Alishan tea growing region. Since These leaves have brewing endurance. the government subsidized Tea Research traditional methods that require 2013, our friend whom we sourced this They can be brewed 5 to 6 times and Extension Station (TRES) in Taiwan and knowledge and skill are being promoted batch from has won First Place, Top 2% still produce a full flavored brew. From is registered as Tai Cha #12 ( 12 ). It by this association is encouraging. In our and Top 7% in this Dong Ding Jin Xuan the third brew on, the flavor becomes a 台茶 號 was designed to possess a stronger perception, Dong Ding Oolong tea is the Oolong Tea competition held by the bit lighter but also more vibrant in immunity to naturally occurring "pests" most prominent representative of a Nantou County Tea Trade Association. character. Overall, it's a very well in the regional climate of Taiwan while traditional locally produced specialty tea This competition represents traditional balanced brew, with a complexity that producing a somewhat larger leaf that in Taiwan. And this association has tea making using the most popular makes it di cult to pinpoint a increases yield. It is known for its buttery preserved and promoted this local hybrid tea strain in Taiwan — Tai Cha particular flavor. This is the e ect that a or milk flavor qualities and has a milder culture by integrating this modern hybrid #12, or Jin Xuan Oolong. quality Dong Ding Oolong should achieve. And Dong Ding made with Jin astringency and smoother texture. tea plant with traditionally developed tea making skills. TASTING NOTES Xuan tea leaves o ers a smoother, We are particularly fond of this milder character of this traditionally competition because the standard of the With the first brew poured o , the made tea. flavor profile by which these tea entries leaves o er a distinctly roasted are judged resembles a traditionally character with nutty, fruitwood fireside THE STORY OF THIS TEA made Dong Ding Oolong tea. In order to notes. After the second brew the This month's batch of tea being shared achieve this character, the leaves aroma of the brewed leaves turns a bit with the Eco-Cha Tea Club was entered undergo medium oxidation, and are then fruity, with a warming spice sweetness into the winter 2017 Nantou County Tea roasted repeatedly to produce a hearty, reminiscent of pumpkin pie. The tea Trade Association's Dong Ding Jin Xuan robust character of tea. This level of has a roasted flavor upfront, followed Tea Competition, and received the Gold oxidation and roasting is closer to a by a sweetness like grilled fresh corn. Medal Award. This award ranks within pre-modern processing method that Then it moves into a more balanced, the top 5% of all entries. This involves heavily curing the tea leaves to rich, complex character and smooth competition has been in existence for stabilize their consistency and have a texture. The second visual assessment
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Harvest: Medium batch Region: Meishan, Taiwan Oxidation: Light-medium Season: Winter 2017 Elevation: 1100m Roast: Medium-heavy
Flavor: Roasted winter squash aroma with charcoal overtones. Toasted nutty, pumpkin pie character. Notes of campfire pine and fruitwood finish.
BREWING GUIDE: 7g 300ml 95ºC 3 minutes
GARDEN of competition teas is the purity of almost 25 years. It began with the longer shelf life. In fact, this type of tea is color and transparency of the brewed development of Jin Xuan tea production often considered to increase in quality This batch of Jin Xuan High Mountain tea. It should be clear and luminescent. in the early 1990's. with age. Tea was grown in Meishan Township in Jin Xuan is a hybrid cultivar produced by Acknowledging that the labor intensive the Alishan tea growing region. Since These leaves have brewing endurance. the government subsidized Tea Research traditional methods that require 2013, our friend whom we sourced this They can be brewed 5 to 6 times and Extension Station (TRES) in Taiwan and knowledge and skill are being promoted batch from has won First Place, Top 2% still produce a full flavored brew. From is registered as Tai Cha #12 ( 12 ). It by this association is encouraging. In our and Top 7% in this Dong Ding Jin Xuan the third brew on, the flavor becomes a 台茶 號 was designed to possess a stronger perception, Dong Ding Oolong tea is the Oolong Tea competition held by the bit lighter but also more vibrant in immunity to naturally occurring "pests" most prominent representative of a Nantou County Tea Trade Association. character. Overall, it's a very well in the regional climate of Taiwan while traditional locally produced specialty tea This competition represents traditional balanced brew, with a complexity that producing a somewhat larger leaf that in Taiwan. And this association has tea making using the most popular makes it di cult to pinpoint a increases yield. It is known for its buttery preserved and promoted this local hybrid tea strain in Taiwan — Tai Cha particular flavor. This is the e ect that a or milk flavor qualities and has a milder culture by integrating this modern hybrid #12, or Jin Xuan Oolong. quality Dong Ding Oolong should achieve. And Dong Ding made with Jin astringency and smoother texture. tea plant with traditionally developed tea making skills. TASTING NOTES Xuan tea leaves o ers a smoother, We are particularly fond of this milder character of this traditionally competition because the standard of the With the first brew poured o , the made tea. flavor profile by which these tea entries leaves o er a distinctly roasted are judged resembles a traditionally character with nutty, fruitwood fireside THE STORY OF THIS TEA made Dong Ding Oolong tea. In order to notes. After the second brew the This month's batch of tea being shared achieve this character, the leaves aroma of the brewed leaves turns a bit with the Eco-Cha Tea Club was entered undergo medium oxidation, and are then fruity, with a warming spice sweetness into the winter 2017 Nantou County Tea roasted repeatedly to produce a hearty, reminiscent of pumpkin pie. The tea Trade Association's Dong Ding Jin Xuan robust character of tea. This level of has a roasted flavor upfront, followed Tea Competition, and received the Gold oxidation and roasting is closer to a by a sweetness like grilled fresh corn. Medal Award. This award ranks within pre-modern processing method that Then it moves into a more balanced, the top 5% of all entries. This involves heavily curing the tea leaves to rich, complex character and smooth competition has been in existence for stabilize their consistency and have a texture. The second visual assessment
[email protected] | eco-cha.com | ȍ @ecochateas