The famous “Dung Ding” from Lugu (Nantou County), made of the first-class raw for multi-stage vacuum fermentation technology.
When dry these are big, beautiful maroon-brown nubbles of twisted tea flushes with small cuttings. The fragrance is warm, sweet, bready and spicy. The infusion is transparent, with light brown tone.
The bouquet of ready tea is warm, complicated, bready-spicy with fruity, biscuit and honey notes. Sophisticated, fruity-bready scent. The taste is delicate, soft, voluminous, silky, distinctly sweet, with a light fruity acidity. Pleasant, refreshing aftertaste.
Brew it with boiling (95 ° C ) water in a gaiwan or in a porous clay teapot for Taiwanese oolong. The proportion is: 5 g to 100 ml. Drink after a quick infusion slowly increasing the exposure time. The leaves can last for 10 brews.