2005 Anxi Dong Ding charcoal roast
Our friend Master Chen — Taiwanese by origin but long settled in Anxi — is always seeking new ways to harmonize tradition with innovation, weaving together different tea cultures with curiosity and skill. This time, his exploration led to a uniquely crafted Dong Ding: made from Anxi leaves and charcoal-roasted using the classic "tan bei" technique.
The result is a tea that is shamelessly scrumptious. The moment the leaves meet a preheated brewing vessel, an irresistible wave of toffee aroma rises up. In the cup, this sweet note merges beautifully with the roasted profile, creating a dance of caramelized sweetness and gentle bitterness reminiscent of well-baked chocolate chip cookies. Beneath it all lies a rounded hint of condensed milk, echoed by an overwhelmingly creamy mouthfeel.
This Dong Ding, flaunting a comforting yet almost decadent character, has nothing to envy from its overseas counterparts and stands as proof that in the world of tea, the most rewarding experiences come from daring to explore uncharted territory.
Written by Simone
- ORIGIN: Buyanshan, Longjuan, Anxi, Quanzhou, Fujian, China
- MEANING: Anxi frozen peak (anxi dong ding)
- CULTIVAR: Tie Guan Yin, Huang Jin Gui, Mei Zhan
- HARVEST TIME: 20 April - 10 May 2005
- TASTE: Toffee, chocolate-chip cookies, condensed milk
- PRODUCER: Master Chen
- Quantity: 6g / 500ml
- Water temperature: 100°C
- Infusion time: 5 min
- Quantity: 3g / 100ml
- Water temperature: 100°C
- 4 infusions: 30, 45, 60, 90 sec
For best results in gongfu cha, brew in a traditional gaiwan or in a Yixing teapot.