Lingtou Eastern Red Dancong Oolong Tea

If I had to choose what would be the tea that I'd bring if I could only bring one tea to a desert island, dancongs would be my pick. This is because of their complexity as well as bursting and fragrant character. Take that and multiply the bursting notes and juicy notes, and you get this Lingtou Eastern Red Dancong Oolong Tea that we offer. Eastern Red, or Dong Fang Hong (东方红) is a cultivar that is used to make dancong oolong tea. It is not that common compared to your Milanxiang or Yashixiang, but it's still a revered tea drunk by many Chaozhou tea farmers.

 

This edition that we have here is a Qingming harvested Eastern Red that has been rested for one year now. Hailing from the Lingtou region, the home of Lingtou Bai Ye, this tea gives off something else to the otherwise popular Fenghuang region or Wudong region. Unique and honestly better than the Fenghuang Eastern Reds I've tasted, this batch of tea truly is a treat, all for an affordable price.

 

Tea Information

• Harvest Date: Around April 5th 2023 (Between 1-5pm)
• Origin: Pingxi Town, Raoping County, Chaozhou City, Guangdong Province, China (中国，广东省，潮州市，饶平县，坪溪镇)
• Varietal: 20+ Year Old Trees Eastern Red (东方红)
• Elevation: 600+m
• Source: Direct from Farmer
• Organic?: Unknown, 原生态

 

Map

 

Brewing Guide

Gongfu Brewing:

• Leaf-to-water ratio: 8g/100ml
• Temperature: Boiling (100°C/212°F)
• Steeping time: 15s, +10s for each subsequent steep

 

Western Brewing:

• Not recommended for western brewing

 

Grandpa Style:

• Not recommended for grandpa-style brewing

 

Don't know anything about these brewing styles? Fret not! Read our "How to Brew Chinese Tea" article here!

 

* Ultimately, experiment with the different parameters to find what works for you. If you think it's too bitter, reduce the temperature. If it's too strong, reduce the number of leaves used. This is just a guide with rough parameters to get you started.

 

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