Reawoken 2010s Dong Ding Oolong 

10+ years ago this was a common, non-assumming, affordable, daily drinker of a tea. Made most likely in the lower elevations of the Dong Ding area, it was originally a decent machine picked Jinxuan oolong with a touch of roast and a slightly higher oxidization that would have been a great example of the 2010s 'generally accepted as safe' taste points.

Sitting on a shelf for 10 years has brought in some bright florals and a wonderful sweetness overlayered by the soft roast that was placed on the tea when it was made. When we opened that bags of this tea, we also noticed a bit of staleness and so we reroasted the tea for 3 days over low heat to bring back some of the freshness. It worked quite well, hence the added 'Reawoken' in the name!

**This tea is part of the collection of tea bought from a tea shop that had laid untouched since the mid 2010s. As is common with most aged teas, many of the details of the teas are missing and we have shared as much information as we can. We will be releasing these teas slowly as we catalog and explore them over the next months. 

Elevation: 800m (?)

Cultivar: Jinxuan

Season: Spring 2010s

Method: Machine picked

Oxidization: 25%

Region: Most likely close to Dong Ding Mountain in 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 5-6 steeps.

Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps

Brewing Difficulty - Easy : Works well with all methods (More Details Here)