With its leaves rolled into pearls, this partially-oxidated tea is one of the most famous from Taiwan. Dong Ding means “icy summit”, in reference to the name of the hill overlooking the village beside Lake Lu Gu
Feuille sècheAppearance: a tightly-rolled leaf the size of a garden pea.
Colours: intense green.
Aromas: floral, herbaceous and buttery, on a vanilla background.
InfusionColour: the unfolded leaf appears resistant and though – the sign of a certain maturity.
Aromas: reproduces the scent of the dry leaf, with a very ample, sweet, milky note.
LiqueurColour: pale yellowTexture: like a very light oil, very rounded.
Flavours: a touch of bitterness
Aromas: floral notes very different from those of the Bao Zhong teas, plus sweetness, then opulence; generally set off very well by the very rich, buttery, and vanilla background.
Suggestion of preparation
With the tasting set: 5'-7'minutes in water heated to 95°C.
With the Gong Fu Cha (teapot/Gaiwan): 5 infusions during 30-40 secondes.