EN
Mi Xiang Dong Ding is a Taiwanese oolong from the mountain of the same name, Dong Ding, in Nantou county. "Mi Xiang" means "honey aroma": the name refers to production features that give the tea light, pleasant honey shades. The tea is made with moderate oxidation and a light, delicate roast.
This is a ceremonial oolong with its own character and style, an ideal companion for unhurried, thoughtful tea sessions. The bouquet opens smoothly throughout the whole session.
Characteristics
- Tea type: oolong (blue-green tea)
- Region: Dong Ding mountain, Nantou county, Taiwan
- Leaf and shape: small, even, dark green balls, tightly rolled into spheres
- Oxidation: moderate, light roast
- Flavor: clean, round, silky, distinctly sweet, slightly spicy
Aroma and Taste
Dry leaf: a deep, warm, sweetish, spicy-pastry aroma with light hints of fruit, berries and herbs.
Infusion: a balanced, soft and viscous bouquet with shades of honey, flowers, fruit, baked goods, meadow herbs and caramel.
Aftertaste: long, with interesting development and pleasant freshness.
Why You'll Love It
Pleasantly refreshing, it brings a feeling of lightness, harmony and unhurriedness. Good for an evening tea session, a pause during the day and a tea ceremony.
How to Brew
- Gongfu brewing: porous clay teaware for light oolongs, water at 90–95 °C, 3–4 g per 100 ml. Short infusions of 5–10 s, adding 5–10 s each time. The flavor holds up well for 7–8 infusions.
- Western-style brewing (teapot): porcelain or glass teapot, 7–9 g per 1 l of water at 90–95 °C. Warm the teapot, add the tea, pour in the water and steep for 3–5 minutes.
Storage
Store in a tightly closed container in a dry place, away from light and foreign odors.