Until the mid-1980s, Taiwan oolong teas were rolled by hand in small canvas bundles. Hand rolling produced tea clusters that were looser than what is created using modern machine rolling methods. These looser clusters required firing at higher temperatures for optimal preservation, which in turn produced a richer, more robust tea.
Our Aged Tung Ting is a true rarity surviving from this earlier era of tea making in Taiwan. We acquired this tea from a grower who had had the tea in his family's possession for nearly three decades. During that time, it was lightly roasted every two to three years to remove moisture from the tea. Before the tea was shipped to San Francisco, we had it charcoal roasted using longan fruit wood, a finishing techinque also very traditional to formosa tea making.
Over time, the tea's color has darkened and its flavor mellowed to a pleasing combination of candied plum and cocoa with rich, roasted aromatics.
SIMILAR TEAS
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 2 min
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 1 min 40 sec
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 3 min
Because of the relatively recent charcoal roast of this tea, we feel it best be brewed using much smaller quantities than usual, with short steep times.
In a gaiwan or small tea pot, use 3 grams of tea. Rinse. Brew at 200 degrees for 1 minute 40 seconds on the initial brew, continuing at 1 minute 30 seconds on the second brew, and then increasing that in increments of 30 seconds for subsequent brews.
The Aged Tung Ting takes well to larger tea pots as well.
