For fine Dong Ding Oolongs, the cultivars Qin Xin or Four Seasons are typically used. This tea is harvested by hand, selecting the bud and the first three leaves, as is standard for high-quality Oolong. Unlike green tea, the leaves for Oolong are allowed to mature slightly longer on the bush, developing greater depth and structure.
After harvesting, the leaves are withered in the sun, gently reducing moisture and initiating light oxidation. They are then brought indoors for further withering and are carefully tossed several times. This delicate movement causes slight bruising along the leaf edges, allowing cell sap to react with oxygen and deepen the oxidation process.
During the next stage, oxidation intensifies. The leaves rest (depending on the batch size) on bamboo trays or large mesh racks in a controlled fermentation room, where the bruised edges gradually develop their characteristic reddish-brown hue. Once the desired level of oxidation is reached, the process is halted by applying heat in a step known as "kill-green". The leaves are then rolled to break down their structure, allowing the aromatic juices to coat the surface and set. Through repeated rolling, the tea acquires its distinctive tightly curled, ball-shaped form.
Finally, the leaves are carefully dried in the oven. In a concluding step, our Dong Ding Oolong undergoes a traditional roasting process, refining its depth, warmth and complexity.
Single Origin
This tea is exclusively sourced from the above mentioned tea farm in Xinyi. Sourced directly from the tea farmer.
Organic Certification
PL-EKO-01
Nicht-EU-Landwirtschaft
