Taiwan is renowned for its high mountain oolongs grown in a region that spans thru several counties in the center 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 climatic conditions cause the teas to grow more slowly than their lower grown counterparts which are 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 yieldssuperb flavor and 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 minuet aspect of production.
Dan Cong is the champagne of oolongs: ripe with intense fruit and sweetness. This high grade example comes from a plantation on the lower slopes of Wu Dong Mountain, Chao Zhou. The leaves are thoroughly fermented and baked to produce a rich liquor with unique flowery and honeyed notes that can be enjoyed throughout multiple infusions.
Steep at 90°C for 3 - 5 minutes.