This oolong is grown at elevations around 2,500 feet, in Nantou County, Taiwan. The leaves are medium oxidized, in the more traditional Tung Ting style, and finished with a careful charcoal roast. When infused, the tightly rolled balls unfurl with a mouthwatering aroma of sweet ginger and black vinegar; savory notes of salted licorice and raw sugar round out the concentrated flavor.
A luminous amber color and pleasant aftertaste linger through many infusions; note how the roasted fragrance grows as the leaves open.
Region: Nantou County
Tasting Notes: ginger, black vinegar, raw sugar
Harvest Season: Fall 2018
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A delightful afternoon tea, but works well any time of the day or night. Ideal for sitting on a cushioned, bay-window bench, feet tucked under, and day-dreaming the day away. Or, filling up your favorite thermos for a special early morning treat at that secret fishing hole.
I can’t claim to judge Tung Tings in general because in the past, whenever I tried Tung Ting as an alternative to my favorite roasted and oxidized oolongs, I found it too green, too sharp on the tongue and cold on the digestion. Hence my delight in IPOT’s cultivar this year. Smooth and round, deeply nuanced with flavors from the sip to the swallow, its rolled leaf is beautiful, dense, and grandly colored when opened. I’ve sampled other Tung Tings on rare occasion…. this one I look forward to brewing every time. A rich tea.