Taiwan is renowned for its high mountain oolongs, grown in a region the spans through several counties within the centre of this small island. Nantou, the only landlocked county in Taiwan, is the largest producer of high mountain oolong teas
High mountain oolongs are harvested only three times a year. The altitude and climate conditions cause the teas to grow more slowly than counterparts grown at lower altitudes, the latter being harvested up to six times per year. Tung Ting grown on Dong Ding Mountain is one example of a Nantou county high mountain oolong tea that yields superb flavour over numerous infusions.
Tea masters are artisans who ply their trade after many years of practice and apprenticeship passed down from one generation to the next. The varied characteristics of oolong teas are created by the tea master’s watchful eye closely monitoring the length of oxidation, careful bruising of the leaf, rolling (depending on the type of oolong), proper drying and every minute aspect of production.
Premium Danchong oolong showered with golden sweet osmanthus flowers. It has a faint roasted taste with a soothing fragrance.
Steep for 3 - 5 minutes at 100°C.