Master Roast Heavy Roast Summer Dong Ding Oolong
Bought freshly roasted at the source in Dong Ding this past August, we have been sitting on this tea for six months waiting for it to come into its own. It is there now. One of the most complex teas on the site, it a perfect pairing to the spring version of this tea. While Old Master Dong Ding is full of the soft florals and toasted fruit flavors of spring, this tea has the strong, complex nutty caramel sweetness of the summer heat. Beginning with a touch of sourness the tea unfolds into toasted nuts, a hint of fruit and a full, deep, rich caramel sweetness on the back end. The movements of this tea are amazing!
We had a hard time naming this tea as it was not made by the same Old Master (81 years old) as our spring tea, but his nephew who is in his 50s. The 'Old' moniker didn't seem to fit. When we last visited the Su family homestead, a 99-year-old house in the center of Dong Ding, we were introduced to Mr. Su the younger and were lucky to be able to snap up his freshly roasted tea. And as he is in the 4th generation of tea roasters, the term Master seemed appropriate.
Other teas from this garden: Old Master Dong Ding Oolong, Wild Ginger Flower Unroasted Dong Ding Oolong
Elevation: 900m
Status: Conventional
Cultivar: Qin Xin Oolong
Season: Final Roast on August, 27th 2019
Oxidization: 70%, Heavy Roast
Method: Hand picked, processed on site, electric roasted, very small batch
Region: Dong Ding, Nantou
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5 steeps.
Western Style: 3g per 100ml, ~100c water for 2 minutes. Lasts 2-3 steeps. Very suited to western style brewing!
