High Mountain teas are lightly oxidized wulongs also known as baozhongs. These Formosan delights are processed to a point somewhere between true green tea and the heftier taste of dark wulongs of mainland China. The dry tea leaves of Dong Ding give off a hint of orchid which when steeped makes way for a much stronger fragrance bearing a likeness to steamed corn. Bright yellow - green liquor delivers a smooth fruity flavor comparable to a rich green tea accompanied by a sweet aftertaste.
The story of this tea dates back to 1841 when Officer Lin Feng Chi retired from China to Taiwan bearing twelve Qing Xin ( Green Hearted ) tea plants from WuYi Mountain in the famous tea growing region of Fujian Province. He planted them on Dong Ding ( Frozen Summit ) Mountain above Lugu Valley. This area is ideal for growing quality tea due to its cool, high - altitude cloud and mist environment.
we supply 150grm of our finest tea - its 6oz. so you can brew more than 30cups of finest select tea!
