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“This Tung Ting has quickly become one of my favourite everyday green oolongs and has left me with a desire to explore more of its type. It is affordable and has a flavour profile that lies...” Read full tasting note
“This Tung Ting comes off to me as being wonderfully in the middle in how it is darker than any green oolong that I have had before but is still lighter than a dark oolong, with a darker golden...” Read full tasting note
The leaves of Tung Ting Oolong are grown in the Tung Ting region in Taiwan at the specific elevation of 2500 feet/740 meters. At this elevation, the leaves absorb moisture from the surrounding fog and clouds every morning and every afternoon for high quality leaves.
The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.
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This Tung Ting has quickly become one of my favourite everyday green oolongs and has left me with a desire to explore more of its type.
It is affordable and has a flavour profile that lies between the peaches and cream of Jin Xuan and the Green Floral of a green TGY. It is a good stepping off point for those who want to expand their horizons with green oolongs but are not sure if they will enjoy a floral green.
The dry leaves are a tightly rolled olive green with wide bands of a darker Khaki green. With carefully managed steepings, the leaves have lots of flavour in them. During this Brew session I am currently on the 10th steeping and they are still are offering a rich flavour. I brewed them in a Gaiwan with steepings starting at 30s and increasing 5s each time until the last 2 sessions which were around 90s.
Brewed the scent and flavour profile has included gardenia, orchid, cream , cinnamon, floral spice, peaches both fresh and poached, cantelope and vanilla throughout the steepings.
The floral spice was dominant through out the first 4 steepings followed by undertones of fruit and cream. The floral, fuit, and spice tones were relatively equally balanced through out the middle steepings and the soft fruit flavours maintained dominance in the later sessions with the floral tones and spice tones slowly dissipating.
The spent leaves are fairly large with rich green with reddish brown oxidized edges.
Quite a nice and affordable option for someone who wishes to explore this type of oolong.
This Tung Ting comes off to me as being wonderfully in the middle in how it is darker than any green oolong that I have had before but is still lighter than a dark oolong, with a darker golden yellow brew. When gaiwan brewed with short infusions the tea produces fairly consistent brews with a smooth sweet taste that has a pleasant lack of an overwhelmingly floral taste.
