A tea maker's tribute to Dong Ding, this lightly styled oolong comes from the higher slopes of Zhu mountain less than 10km east from the famed tea mountain in Lugu. The leaves of Qing Xin 'green heart' cultivar has been hand-plucked and treated with a light oxidation and gentle roasting to bring out the smooth and floral characteristics, bearing the claim for its name. Some chrysanthemum piquancy in the buttery texture, creamy marzipan and a slight nori toastiness that gives a bellied mouthfeel to the refreshing brew.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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