Origin: Logu, Nantou Co.; Taiwan
dong ding (Dong Ding) = mountainous oolong producing area of Nantou county, Taiwan, literally Frozen Summit (冻顶 or 凍頂)
Dry Leaf: Buttery, daffodil-scented yellowish-green tightly rolled pellets on stems.
Method: 4oz Porcelain Gong Fu pot 5grams tea 3oz water 200F No rinse
45 seconds first steeping then 55 seconds for the second steeping
Wet Leaf: Mostly 2 leaves on a stem. Honey and daffodil-scented. Leaves dark forest green now.
Liquor: Light spring green color, scent of the daffodil and honey.
Flavor: First infusion – Buttery flavor and mouthfeel. Not too floral in flavor, it is more on the nose—which is perfect.
Second infusion brought a touch of balancing bitter (but not harsh) and the liquor is a darker spring green color. Very good floral Oolong.

Flavors: Butter, Flowers

200 °F / 93 °C 0 min, 45 sec 5 g 3 OZ / 88 ML

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