Introduction: Also known as Tung Ting, Frozen Summit is grown at our farmer friend’s three acre farm in central Taiwan. These smaller farms are typical in Lugu, the native home and largest tea growing area for oolongs in Taiwan. The tea plant varietals in this area were originally transplanted from Fujian province in mainland China. However, over years of cultivation the plants have developed into their own universe of local varietals and provide distinctively unique flavor profiles.
Oolongs - A Family
Oolongs comprise a family of tea plant varietals that provide flavors much different than those of other tea categories. Depending on the processing technique adopted, their flavor varies from mild and floral to strong and toasty. Their color spectrum also ranges from light green to dark red.
Processing - An Art
For Frozen Summit, only the newly sprouted leaves are plucked and then withered in the sun for a few hours to reduce moisture.
Rolling Technique
When suitable leaf suppleness is achieved, traditional rolling techniques (wrapping the leaves in cloth and binding it tightly into ball shape) are applied in conjunction with light roasting.
Roasting
Successive and short re-rolling and re-roastings are done to achieve the optimum shape and flavor. A final roast is given to complete the processing.
Seasons
Frozen Summit is special during spring (april)and in early winter (november).
Brewing Suggestions
Oolong teas can be brewed in a variety of styles. For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s tightly rolled leaf requires fairly hot water despite its lower oxidation. We recommend a temperature of 180 to 200 F to bring out its full its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more. Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf. Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive “Kung Fu” from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.
