“Lugu Dongding Bisai Oolong” (participated in the annual Taiwan Tea Competition) was made in the high-mountain district of Nantou County. Baked on charcoal during production.
In appearance: medium-sized brown lumps of twisted tea shoots. The aroma is intense, spicy-herbaceous with a hint of tobacco. The infusion is transparent, with a shade of white wine.
The bouquet of brewed tea is multifaceted, spicy-herbaceous with nutty, floral, biscuit, tobacco and fruity notes. The aroma is tender, nutty-herbaceous. The taste is rich, oily, sweetish, a bit tart, with a refined fruity sourness 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 (10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Lugu Dongding Bisai Oolong” is an excellent choice for a gongfucha style tea ceremony. The effect is warming, soft tonic.