Dong Pian (冬片) tea is produced after the winter harvest. This is a period when the tea plant usually goes into dormancy, but if the weather is sufficiently warm the tea plants are "tricked" into thinking it is spring and begin to sprout.
These new sprouts are called pian (片) meaning slice or piece. So the name Dong Pian (dōng piàn - 冬片) literally means "winter slice".
The picture below shows the "slice" as well as the thickness of the tea leaves.
High mountain oolong tea is usually harvested only once per winter, from late October to November. If the weather permits, Dong Pian tea will sprout in December to January, and plucked before the usual Spring harvest.
The cold temperatures produce a thick tea leaf which brews to a sweet full-mouthed tea, with a remarkable smoothness that is not found in other types of tea.
Dong Pian can be steeped a very long time without producing any bitterness. The leaves can be re-steeped many times, so we recommend the first steep to be about 3 minutes, with subsequent steeps progressively longer.
At the time of writing we have two Dong Pians in stock, both from the Lishan tea area of Taiwan.
1216 is grown at an elevation of 1900 meters, as compared to 1225 which is grown at 2100 meters.
1216 is a bit lighter than 1225, both in color and taste.
If you would like to compare the two, we have samples available as well as 2-packs at a discount.