Harvest time: March, 2025
Baking time: June, 2025
Origin: Baguashan, Nantou County, Taiwan
Garden height: 350 m
Cultivar: Jin Xuan, TTES No. 12, Cui Yu T-13
Picking Method: Manual
Degree of oxidation: medium
The exclusive lot was created with the aim of emphasizing the sweet, creamy character that has made Dong Ding styles so appreciated around the world. To achieve this, a blend of organically grown cultivars Cui Yu T-13 and Jin Xuan T-12 has been carefully compiled. The teas were tasted even before roasting to check if they had the right characteristics for the desired profile – because, as the saying goes, “Bad tea cannot become good by roasting. You have to start with good tea.”
Multiple rounds of slow roasting at low temperatures followed, over many hours. It is in these details that the master remains discreet, but the result speaks for itself: an extremely smooth, soft tea that is drunk like nectar. Even a short rinse of these generous leaves releases a sweet, creamy aroma reminiscent of a thick, milky dessert. In the mouth, the tea has a supple, light texture, with a delicate freshness that spreads softly on the tongue and invites you to another cup.
Lot 1444 presents a new June 2025 roast, made from an excellent spring harvest from early March. As always, the golden rule was respected: the tea must be aged and stabilized for at least a few months before roasting.
Preparation – kettle
- 5 g of tea (1.5 teaspoons)
- 200 ml of water
- Temp. 95°C
- Irides 4: 3 min, 3.5 min, 4 min, 4.5 min
Preparation – gaiwan
- 7 g of tea
- 110 ml of water
- Temp. 95°C
- Overflow 7: 25s, 35s, 45s, 55s, 65s, 75s, 85s
