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The Lugu Farmers' Association standard of quality that they set for their competition is in a class of Oolong that draws our attention due to a synthesis of two general categories: Traditionally cured, heavily oxidized and heavily roasted Dong Ding Oolong combined with a new trend of sufficiently oxidized, lightly roasted High Mountain Oolong.  In the final analysis, it is a relatively light Dong Ding Oolong Tea, especially when put in perspective of the local tradition.

And it's that time of year again, when local tea farmers and merchants have put in long hours for days and weeks, repeatedly roasting batches of tea to be entered into the world's largest Oolong Tea competition.

The final results of the competition will be posted publicly on Thursday May 22nd. You can imagine the level of anticipation among the local artisans