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In mid-April 2007, we drove two hours with our Spring harvest Tung Ting to a 72 year old master tea roaster. We were in search of traditional tea roasting methods using longan fruit wood and ash-lined charcoal pits. We found it in septuagenarian Mr. Chen.
Our Charcoal Roasted Tung Ting is mid-fired using longan fruit wood on racks set over ash-lined pits.
Roasted in intervals allows the tea to develop a rich complexity. Using mid-oxidized, more robust tea as a starting point gives the tea a pronounced caramelized sweetness.
Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.
Brewing Instructions: Use 2 teaspoons (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2-3 minutes. May be infused multiple times.
Recommended Method: Gaiwan,
Teapot,
Infuser,
Yixing Tea Pot
SIZE:
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