January 24, 2016
We recently received this question from Eco-Cha Monthly Tea Club member Paul in Norway:
For the tea of the month you said "integrating traditional Tieguanyin oxidation methods with Dong Ding roasting skills." I was wondering if you could describe this process in more detail?
We thought it worthwhile to share our response to this question with all of the Tea Club members as well as our readership in general for your reference.