Jin Xuan, Winter Sprout

Called “Dong Pian” in Chinese, Winter Sprout is by far our most unusual tea acquisition from Taiwan. Formosa winter teas are typically picked from mid-to-late November. If the winter is mild enough, the tea plant will sometimes grow a new sprout before slipping into cold weather dormancy.

Our Winter Sprout comes from this secondary growth, picked in mid-January, 45 days after the main winter harvest. It comes from a 1500 meter tea garden in the Alishan Mountains, in Taiwan. Because the tea was picked during the plant’s dormant period, the leaves lack the vegetal compounds characteristic of Formosa oolongs, but they possess much higher sugar content.

As sugar maple sap is tapped in the winter months then boiled down for maple syrup, the craftsmanship of this tea accentuates the leaves’ innate sweetness. Once picked, the leaves undergo thirty hours of oxidation before they are slowly baked at 85 degrees centigrade for eight hours a day over the course of two days. From harvest to completion, this tea took nearly six days to craft.  The end result is a Formosa oolong that is sublimely sweet and creamy, reminiscent of mango and tropical fruit, with the sweet cream finish we expect from high elevation teas.

Brewing Guide

Dong Pian can deliver a consistently rich brew through at least four infusions - but unlike a few high mountain oolongs, this tea does not necessarily get better with longer steep times.

To keep the tea in character, we suggest using 4.5 grams of tea leaves and limiting the first infusion to 1 minute 45 seconds. Shorten the steep time by 30 seconds for the second brew, and then add 30 seconds to subsequent brews.