Description

Dong Pian refers to winter harvests that usually take place between December and January and are very rare. During winter, even in Taiwan, the tea plant enters a period of vegetative rest: it stops producing new buds and leaves and concentrates its energy on slowly developing its root system. When temperatures rise slightly and several consecutive days of rain arrive during the dry winter season, the plant can be “tricked” into behaving as if spring has already begun. Small buds and leaves then emerge and give rise to the Dong Pian harvest.

These winter harvests are especially sweet and sugary because the plant produces very little caffeine in winter while accumulating sugars to survive the cold. Production does not occur every year and, when it does, the yield is much smaller than the spring harvest.

We recommend infusions at 85–90°C in a 100–120 ml gaiwan, using 4 g of leaves. Steep for about 90 seconds for the first infusion and 30–50 seconds for the following infusions.