Wulong Loose Leaf Tea -Tung Ting /Dong Ding Oolong Loose Tea Tin /50g /1.8oz.
- TenRen Tung Ting (Dong Ding) Oolong Tea Tin /Loose Tea /50g /1.8oz.
- Tung Ting oolong Tea :is grown on Tung Ting Mountain at high elevation. Where the hills are fog and cloud shrouded each morning and late afternoon. Tung Ting Tea is known by connoisseurs as the world's finest semi-fermented tea.
- High Quality Tung Ting (Dong Ding) Oolong Tea.
- 100% natural ,A refreshing and healthy hot drink.
- TenRen is the largest and best known tea manufacturer in the Far East.
- TenRen's TEA passed the ISO 22000 and HACCP verification, also is the only tea company that gets ISO 22000, HACCP, ISO 9002 three kinds of verification in the tea industry.
- Enjoy the rare pleasure of a fine Tung Ting Oolong Tea.
- The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.
- Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and boiled water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
- Oolong (Wulong) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85%,depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Different varieties of oolong are processed differently, but the leaves are usually formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional of the two in China. The name oolong tea came into the English language from the Chinese name, meaning ""black dragon tea"". In Chinese, oolong teas are also known as ""qingcha"" or ""dark green teas"". The manufacture of oolong tea is intricate because some of the basic steps involved in its making are repeated many times before the desired amount of bruising and browning of the leaves is achieved. Withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. One last step, baking or roasting, is exclusive to oolong tea and is referred to as the real art in making this tea.
Tung-ting, also spelled Dong Ding, is an Oolong tea from Taiwan. A translation of Dong Ding is "Frozen Summit" or "Icy Peak", and is the name of the mountain in Taiwan where the teas is cultivated. Those plants were brought to Taiwan from the Wuyi Mountains in China's Fujian Province about 150 years ago. The mountain is located in the Lugu region of central Taiwan, an area long used for growing tea. Dong Ding is typically composed of 3-4 leaves, sometimes including a bud, picked by hand or machine. Afterwards, the tea undergoes a withering process, either outside, indoors, or a combination of both. The leaves are then tossed and bruised on large bamboo baskets, which begins the oxidation process. Final rolling is undertaken, either by hand or by machine. A final firing sets the oxidation typically somewhere between 15%-30% oxidation, sometimes over charcoal, giving the tea a toasty, woody flavor.