Tung Ting Ginseng

We make our own tea blends only if we feel the combination does not detract from the tea's natural character. Ginseng root pairs especially well with our winter harvested Tung Ting.

A descendent of oolong varieties taken from Jian'ou in China's Fujian Province, Tung Ting was brought to the eponymous central Taiwan mountain in the mid-1800s. Its name means "frozen summit", in reference to what was, at the time, one of the highest elevation tea gardens in Taiwan. Today, tea is grown at far higher elevations in Taiwan, but Tung Ting retains its reputation as one of the first Taiwanese teas.

Our Tung Ting was gathered at a little over 700 meters above sea level, in an area outside Lugu, Nantou County. We source exclusively Winter harvested leaves for their fragrance and mouth feel - the tea is then oxidized to accentuate its fresh orchid and gardenia notes.

Ginseng adds an underlying richness and sweetness while accentuating the natural floral aroma of the tea.

Brewing Guide

As it will not go bitter, however long the brew, Tung Ting Ginseng is a good tea for beginning brewers. Brewed lightly, the tea will be light, sweet and fragrant, whereas a stronger brew will yield a thicker tea.

A standard brew starts with 5-6 grams of tea and water at 200-203 degrees. Give the tea an initial 1 second rinse, then steep for 1-2 minutes depending on preference. Decant the first infusion after leaf clusters open by about two-thirds. Steep the second infusion for 2 minutes, gradually increasing steep time in 30 second increments for subsequent infusions.