If there is one tea that sums up what Taiwanese tea is all about, then this one is it. Its history goes back to 1855 when a local officer brought back tea seedlings from a trip to the Wuyi Mountains, Fujian province, China. Since then, his home town of Lugu and the surrounding villages have become a center of tea production in Taiwan, boasting the highest concentration of tea artisans across the whole island. The tea here is grown at an altitude of up to 800m and although just short of being officially considered high-mountain tea, it nevertheless manages to display nearly all of the same delicate floral notes. During processing, it is allowed to oxidise into the mid-range, bringing out fruity and woody notes. It is then finished off with a nice roast, developing sweet and smokey notes. To top it all off, the fertile red soils in the area are full of minerals, which get absorbed into the tea plant and leaf material and are responsible for providing a delightful, lingering finish. The end result is an incredibly well-balanced and full-bodied oolong. This one might just be our personal favourite in the shop! Sometimes also spelled as Tung Ting.