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Cellaring Dongding Oolong 150g|Large Can

SKU: PZT-LC-011

The Cellar-Stored Aged Dong Ding, unroasted and naturally aged over twenty years, composes the most enchanting chapter of Taiwan`s tea history.

4712,00 

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Cellaring Dongding Oolong|Flavor Introduction

Cellaring Dongding Oolong, owing to its near-perfect storage conditions, does not require repeated roasting after periodic inspections by tea masters. Thus, it can be regarded as a gift from the heavens, preserving the most authentic tea flavor. This Dongding Oolong offers a unique and rich sensory experience due to the aging process. Through careful control of temperature and humidity during aging, the tea polyphenols in the leaves undergo a transformation, gradually breaking down into gallic acid, while the fats in the leaves undergo a qualitative change into fatty acids over time. These chemical changes lead to a yearly evolution in the tea’s flavor profile. When tasting this tea, one can perceive a pleasant and harmonious acidity reminiscent of sour plums or dried tangerine peel, along with a sweet and tangy mouthfeel. This sensation is comfortable and gentle, allowing the tea aroma to remain prominent without overpowering acidity, akin to drinking plum juice. Moreover, since Cellaring Dongding Oolong has not undergone repeated roasting, the initial sips reveal a soothing and mild acidity, while the middle and later stages offer the essence of Dongding Oolong from 30 years ago. The tea liquor exudes a beautiful golden hue, making it highly recommended for tea enthusiasts.

The emergence of Cellaring Dongding Oolong can be traced back to several decades ago. Dongding Oolong had already gained fame in the history of Taiwan’s tea industry, with the most classic method involving the use of more mature leaves and more stirring and roasting, resulting in a solid and robust taste in the brewed tea. During that time, tea makers often preserved the unsold tea leaves from the year, but these Dongding Oolong teas were mostly kept for personal consumption or shared with familiar customers, with little knowledge among the general consumers.

The turning point came in the 1960s when former President Chiang Kai-shek praised the fragrant high-mountain oolong tea during his visit to Lishan. This led tea-producing regions to start experimenting with this style of tea. By the 1970s, the Lugu Farmers’ Association began organizing tea-making competitions. Teacher Wu Zhendou felt that the traditional Dongding oolong’s color and flavor were too similar to Tie Guan Yin, so he supported tea farmers in trying the fragrant style of tea-making. Consequently, the Dongding tea-producing region also began producing fragrant oolong tea. While everyone welcomed the possibility of different styles of Dongding oolong, it also led to a certain extent to a decrease in sales of the classic Dongding oolong. As mentioned earlier, tea makers often preserved unsold tea leaves from the year when circumstances allowed. With more and more aged Dongding teas being preserved, the Dongding Tea Production Cooperative began holding annual evaluations of “aged Dongding tea,” letting tea enthusiasts know that besides the popular fragrant oolong and classic roasted oolong, there were also aged teas. However, aged teas require time to mature, and the aging process also incurs additional costs, so the prices of aged teas are relatively higher.

Variety: Chin Shin Oolong | Origin: Dongding, Taiwan | Process: Ball rolling, Aging and maturation

The Taiwanese tea industry began to develop in the 17th century when the Dutch imported tea leaves from Fujian and Xiamen to Taiwan, and then re-exported them to places like India and Jakarta. In the early 18th century, the earliest records of tea production in Taiwan emerged, utilizing wild tea trees for processing, primarily for domestic consumption. In the early 19th century, Fujianese merchant Jiang Lianhou introduced tea trees, rapidly expanding cultivation in the Wenshan area of Taipei. According to the “General History of Taiwan,” tea produced during that time was already being sold to Fuzhou, although there were no formal trade records. It wasn`t until the opening of trade at Danshui Port in the mid-19th century that there were official export records for Taiwanese tea. However, Taiwanese tea at that time was mostly rough tea, which needed to be transported to Fujian and Xiamen for further processing into refined tea before re-export. It was only when the British John Dodd established a refined tea factory in Mengjia (modern-day Wanhua District) and hired Chinese tea masters from Fuzhou that Taiwan began to produce refined tea on its own. The following year, the “Formosa Oolong Tea” exported from Taiwan became popular in the United States, opening up the European and American markets for Taiwanese tea.

In the late 19th century, due to oversupply of oolong tea internationally, the cost of Taiwanese oolong tea became too high, leading foreign trading companies to cease purchasing. Taiwanese tea merchants then began transporting tea leaves to Fujian for processing into scented tea, known as “fragrant strips,” or “baozhong tea.” Subsequently, a Fujianese man named Wu Fu-lao opened the “Yuan Long” tea factory in Taipei, specializing in the export of baozhong tea, thus opening up the Southeast Asian market for Taiwanese tea. Baozhong tea gradually replaced oolong tea as the main export of Taiwanese tea leaves. At the end of the 19th century, Liu Ming-chuan, the then governor of Taiwan, established the association “Cha Jiao Yong He Xing” to maintain market order, control tea quality, and improve technology. This marked the first government intervention in Taiwan`s tea industry.

During the Japanese colonial period in Taiwan, the establishment of various experimental stations marked the beginning of scientific research into tea leaf manufacturing and tea tree cultivation. The Taiwanese tea industry began to be modernized through improvements in tea processing, varieties, cultivation techniques, and the introduction of tea processing machinery, establishment of export tea inspection systems, and tea leaf training institutes, all of which contributed to further enhancing the quality of Taiwanese tea. Concurrently, efforts were made to vigorously develop Taiwanese black tea.

In the 1930s during the Great Depression, the consumption of oolong tea plummeted, leading to Taiwanese black tea almost completely replacing Taiwanese oolong tea in the British and American markets. After the Nationalist government took over Taiwan, it continued the Japanese policy of actively promoting tea production. Shanghai tea merchants who migrated to Taiwan with the Nationalist government further boosted the development of pearl tea and eyebrow tea, becoming the new mainstays of Taiwan`s tea exports.

In the mid-20th century, as Japan`s economy soared, it began importing large quantities of Taiwanese roasted tea to compensate for its insufficient domestic production, leading to Taiwanese green tea exports surpassing black tea.

In the 1970s, as wages in Taiwan increased, the competitiveness of Taiwanese tea in the international market declined, leading to a gradual decrease in export volume. However, as Japan began to popularize the consumption of partially fermented teas, the export quantities of baozhong tea and oolong tea to Japan gradually increased, becoming the new favorites of Taiwanese tea exports.

In the 1980s, canned tea drinks and bubble tea shops emerged, sparking a trend of tea consumption domestically and driving rapid growth in tea imports. Today, Taiwan exports approximately 30,000 metric tons of tea annually.

Taiwanese tea is currently one of the finest Oriental tea-producing regions in the world, and also offers the best value. Taiwan boasts a rich diversity of tea tree varieties and benefits from an exceptional natural environment for cultivation. Over the past two centuries, Taiwanese tea production has evolved with advancements in tea processing techniques. Currently, there are over six hundred recorded tea tree varieties in Taiwan, each with distinct characteristics influenced by different climates and soil conditions in various regions. In Taiwan, we use the term “terroir” to refer to the origin of tea, similar to how the concept applies to grape-growing regions in Western wine culture, emphasizing the unique characteristics of the origin. The natural conditions of tea gardens, including soil, air, sunlight, and water, collectively nurture the growth of tea trees and imbue the tea leaves with unique flavors and characteristics.

The greatest characteristic of Taiwanese oolong tea is that each variety of tea tree possesses its own unique aroma. Based on the shape of the tea leaves, Taiwanese oolong tea can generally be categorized into six types. Qingxin Oolong: features a floral aroma reminiscent of orchids; Jinxuan Oolong: carries a scent reminiscent of milk candy; Shanlinxi Oolong: known for its particularly rich and robust flavor, it`s the most distinctive type of Taiwanese oolong tea. Lishan Oolong: compared to Shanlinxi Oolong, it offers a relatively milder taste, making it a suitable choice for those new to tasting Taiwanese tea. Different processing methods result in different flavors of Taiwanese tea. Baking produces a smooth mouthfeel, while fermentation yields aromas of fruit and honey. Tea leaves rolled into ball shapes emphasize the throat sensation, while those twisted into loose or strip forms showcase aroma expressions.

Puzen Tea|Large Can

This is our only packaging that has undergone multiple revisions. Over the years, Puzhen Tea has experienced numerous changes, as we abandoned our original designs due to the cumbersome steps of manual packaging or packaging forms that did not meet customer expectations. Through continuous exploration, we finally found inspiration in the ancient Chinese landscape painting mounting craft known as “scrolls.”

Puzhen Tea narrates a beautiful journey of Taiwanese tea through the design of its packaging, resembling the roundness of the moon and the essence of tea leaves. The story of Taiwanese tea unfolds like a scroll, immersing people in its depth and mystery. Thus, the prototype of the Large Can was born!

The beautiful journey of Taiwanese tea encompasses three aspects of flavor: “variety, terroir, craftsmanship.” Puzhen Tea regards Taiwanese tea as natural perfume, borrowing the concept of “top, middle, and base notes” from perfumery to allow tea enthusiasts worldwide to quickly understand the characteristics of Taiwanese tea. With each tea tasting, they experience a baptism of the soul, a ritual of dialogue with nature. We hope that every tea drinker can find peace of mind and taste the beauty of life.

Product Name

Cellaring Dongding Oolong 150g|Large Can

Product Code

PZT-LC-011

Ingredients

100% Tea Leaves

Country of Origin

Taiwan

Product Specifications

Aluminum Foil Vacuum Packaging

Product Dimensions

Length: 10 cm Width: 10 cm Height: 16 cm

Net Weight

150g

Expiration Date

Best Before: As indicated on the packaging [Year/Month/Day]

Shelf Life

2 years

Storage Conditions

Store in a dry and cool place. Consume promptly after opening.

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