Oolong "Dunding", processed in the traditional manner ("chuantong") and baked on charcoal.
In appearance: small brown lumps of twisted tea shoots. The aroma is intense, spicy-herbaceous. The infusion is transparent, with a shade of white wine, turns yellow during brewing.
The bouquet of brewed tea is multifaceted, woody-herbaceous with nutty, biscuit and fruity notes. The aroma is tender, nutty-herbaceous. The taste is rich, oily, sweetish, with a refined fruity sourness, spicy nuances and lingering finish.
Steep the tea in a hot water (90-95°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 6 g per 100 ml. The time of the first steeping is about 30 seconds. After that do short steeps (5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
Oolong "Dunding Chuantong" is an excellent choice for a gongfucha style tea ceremony. The effect is warming, relaxing.
