Competition Dongding, charcoal-roasted
Highest grade, traditional charcoal roast
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About
The highest grade of Dong Ding, from WuYi cultivars grown at higher altitude in Taiwan and roasted the traditional way over charcoal by a regularly award-winning producer. A round, smoky liquor of toasted grain and ripe fruit.
Brewing guide
1g per 100ml — one person needs no more than 2–3g, in the smallest teapot you have
Rinse quickly, 5–10 seconds, with water just off the boil, then let the leaves rest 2 minutes before brewing.
First brew 1 minute, second 90 seconds, third 2 minutes — then add 30 seconds with each brew.
For a delicious cold brew: 3.5g in a litre of water, 8 hours in the fridge.
Best in the smallest teapot you have, poured into small cups — preheat the cups with hot water so the tea doesn't cool too fast.