The packet’s instructions suggest steeping the tea for 3-4 minutes at 80 degrees C (about 175 F), but I found that didn’t make a strong enough cup of tea for me – it was too delicate for me to really enjoy the taste. So I tried another cup at a slightly higher temperature, about 90 degrees C or close to 200 degrees F, and steeped it for 5 minutes, and got a cup that I liked, full of floral aroma and floral notes in the taste. The tea was still quite a pale yellow-green in color, but much more flavor. It’s very smooth – not brisk, no bite or edge to speak of, just a smooth mellow flavor. That’s one of the things I like best about a good oolong, that it can be as smooth as fine brandy.
This tea was also good for a second steeping, as many oolongs are. For the second steeping, I let it steep for nearly 8 minutes, to get as much floral aroma as the first cup had. Second steeping have less caffeine than first (especially when the first steeping is as long as I had it!) so that it’s nice to be able to brew up a cup of normally caffeinated tea in the morning, and save the leaves in the infuser, and brew it a second time in the late afternoon, when I want less caffeine because I want to be able to fall asleep at a reasonable hour of the night.
Tea Story describes this tea as:
Mount Dung Ti or Dung Tin or Dong Ding - The Frozen Peak – The fertile slopes of Mount Dung Ding are home to the world’s finest Oolong tea plantations.
This fabulous example of a Formosa Oolong is actually named after Mount Dung Ding, located in central Formosa, otherwise known these days as Taiwan. Also known as The Frozen Peak. Delightful Oolong produced in the classic Jade style – slightly oxidized. This beautiful tea is delicate and smooth with a lingering floral sweetness. Leaves are handmade coiled into irregular balls.
Although when I drink oolongs, my own personal preference is for more-oxidized, darker oolongs, this is a very nice example of a lightly oxidized oolong. If you are looking for a lighter tea, this is one you could drink many cups of.