Dong Ding Oolong vs. Traditional Dong Ding Oolong Tea from Taiwan | Eco-Cha Teas

[@aaronsoken2796]

Thanks for the vid! Makes me thirsty!

[@EcoChaTeas]

We're glad you liked it! Best way to quench a thirst is to brew up a pot of tea! 😊

[@ladyflimflam]

Six grams in 150ml competition cup for two minutes twice, huh? Is this how it’s being steeped in competitions? Because I thought those were super long steeps, like five minutes.

[@EcoChaTeas]

Good question! Thanks for asking. The purpose of the brewing method that we used was to get a result that is within a similar range to a gongfu brew. Basically, to get a substantial enough brew without over brewing it, and then repeating it once to get more of a full spectrum of what the tea has to offer. Competition brewing methods, on the other hand, are designed to bring out the shortcomings in a batch of tea. In Taiwan, for tightly rolled oolongs, 3 g of tea is brewed for six minutes in a 150 mL tea judging cup. This hardly brews a substantial cup of tea. However, the extended brewing time will reveal undesirable characteristics, such as astringency, grassy notes, bitter notes, burnt flavor, stale flavor, etc.

[@TL243]

😎❤️🇹🇼🫖‼️