Free Tea Tastings Daily!302 6th Ave @ Clement St.
Master roasted, using traditional fruitwood roasting techniques, and using a 2014 spring harvested Dong Ding cultivar, our “Charcoal Roasted Dong Ding” is deeply complex with a rich dark roasted aroma and flavor, followed with hints of nuts, fruits, caramel, wood, and finishes off nicely with a smooth lingering aftertaste. The flavor gets more complex with each infusion, making it a great Oolong tea for multiple brews.
Origin: Nantou County, Taiwan
We recommend using Chinese Yixing (purple clay) or porcelain tea ware. Rinse tea cup and teapot with hot water. Fill the teapot half-full with tea leaves, or 2 grams of tea leaves for every 150ml of water if you are not using Yixing teapot. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.