Charcoal Roasted Alishan Dong Ding

This exclusive Oolong tea is made from the Qing Xin cultivar, grown at an altitude of 1,200 metres in Alishan, Taiwan. The tea has been processed in the Dong Ding style, with a slightly higher oxidation than usual - especially developed for the spring Lugu tea tasting. The higher degree of oxidisation gives the tea fruity notes of peach and apricot. The tea has also been de-steeped for a cleaner flavour profile.
Roasting takes place in two stages: first with an electric roaster to stabilise the flavours, then a traditional multi-layer charcoal roasting. Each roasting session takes around 8 hours and requires careful turning of the tea leaves every 20-40 minutes. Between each roasting, the tea is left to rest for 1-4 weeks, depending on the weather, so that the moisture can be evenly distributed in the leaves.
The result is a balanced and flavoursome Oolong tea with a clear structure and deep aroma.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 2-3 minutes

C harcoal Roasted Alishan Dong Ding lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.