I did 5 grams in a 100ml Gaiwan, as suggested by James and Denny of TeaDB.org
What a delicious tea! I remember this flavor! I remember suddenly being a little kid at a Chinese restaurant, a famous one I think, somewhere in Los Angeles.
The tight little balls opened up so much I laughed like a child.
What a treat and I look forward to exploring Dong Ding with a passion!
First photo are the little nuggets.....
and then.....
(Lastly, here's a newbie lesson learned. Do not 'hit' the leaves with boiling water after the steeps start to lose flavor
in hopes of 'waking it up'.
Not a good idea and this wonderful tea deserves more respect.)
Here is the write-up from the vendor on this particular bag of tea.
This medium-oxidized Dong Ding oolong tea comes from Mr. Lin's tea farm on Dong Ding Mountain in Taiwan. The aroma of this spring tea is lightly floral, with a hint of fruitiness. It has a full-bodied flavor and a sweet, long lasting finish. Careful processing of this tea is evident in all its aspects: the deep green handpicked leaves, rich aroma, and golden liquor.
The origin of Dong Ding tea dates back to 1841 when Lin Feng Chi returned from China with a gift of 12 Qing Xing (Green Hearted) tea plants from the famous Wu Yi Mountain tea growing area in Fujian Province. He planted them on Dong Ding Mountain in Lugu Township, an area ideal for growing quality tea due to its cool, cloud and mist environment. The Lin tea farm has expanded since that time and is now managed by the 4th generation Lin family, who has inherited the traditional tea making techniques.
Harvest: May 2015
Oxidation Level: 25%
Roasting Level: Not roasted