Dung Ti Oolong

Description

Dung Ti. No, the name does not have the same implications in Chinese as it does in English. This fabulous example of a Formosa Oolong is actually named after Mount Dung Ding, located in central Formosa, otherwise known these days as Taiwan. The fertile slopes of Mount Dung Ding are home to the world's finest Oolong tea plantations. Tea production first began in Taiwan in the 1850's when tea planters from the Chinese province of Fujian, home to some of the world's finest and most complex teas, emigrated to the small island nation. They recognized that the mountain climate and high elevations were optimal for Oolong production.

The literal English translation of Oolong is Black Dragon. The name was given to the tea because it was thought that the intensely complex character of Oolong teas was similar to the spirit of the mythical creature. Interestingly Oolongs follow almost the same production as black tea. The major difference between the two is in its shorter fermentation period - Oolongs are often referred to as semi-fermented teas - Formosa Oolongs undergo a 60% shorter fermentation period. The result is a deeply complex tea that has characteristics of both black and green teas.

Many centuries ago, a noted Chinese philosopher noted that the leaves of Oolong teas, "should have creases like the leather boot of a Tatar horseman, curl like the dewlap of a mighty bullock, and unfold like a mist rising out of a ravine." This Dung Ti Oolong certainly fits that bill. The tea is entirely hand made and has a stunning leaf. When infused, the tea is complex - smoother than black tea, less grassy than green teas, and displays a certain balance and harmony in the cup that is almost orchid like. Dung Ti, like all Oolongs should be drunk straight without milk or sugar in order to appreciate its subtle complexities. This is one tea you'll never forget. Raise a cup and salute the black dragon!

Steeping Instructions

PRODUCT TYPE: Loose - Flavored Oolong Tea

IDEAL BREWING TEMPERATURE: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. the strength of hot tea since it will be poured over ice and diluted with cold water.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

ICED TEA BREWING METHOD (Individual Serving):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.