Dong Ding Oolong tea is a fairly well-known variety of Taiwanese Oolong tea, which has changed greatly since its beginnings in the 1980s to the present day. When this tea came onto the market about forty years ago, it was heavily oxidized and underwent a very intense roasting process, which made the leaf appear dark brown like a red tea. Today, although this product comes from the same area in Taiwan around Lugu Mountain, it is usually oxidized and less roasted, since general taste nowadays prefers a less smoky and tannic character in Oolongs. As for the aromas of this new Dong Ding in our assortment, we have tried to focus a little more on the roasting in order to achieve a deeper flavor. Thus, during tasting you will perceive woody flavor nuances and, only in the background, some vegetal notes, characterized by a dark, balsamic tone. Compared with the other Dong Ding in our catalog, this tea has a slight bitterness in the aftertaste, which is due to the roasting. Tasting – Sight and Smell: Dong Ding Oolong tea from Taiwan has rather narrow, shiny, dark green and army-green leaves with light brown to ochre tones on the stems. Once infused, they release floral, roasted-nutty and slightly herbal and fresh aromas in the finish. Place of origin: Lugu Mountain, Nantou, Taiwan. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under a cover. From there, oxidation is initiated by a manual massage of the leaf by the tea master. We strongly recommend preparing this tea according to the traditional Chinese method (gong fu cha), in order to enjoy these leaves to the fullest. For a classic western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with 90 °C hot water for an infusion time of one and a half minutes.
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Dong Ding Oolong tea is a fairly well-known variety of Taiwanese Oolong tea, which has changed greatly since its beginnings in the 1980s to the present day. When this tea came onto the market about forty years ago, it was heavily oxidized and underwent a very intense roasting process, which made the leaf appear dark brown like a red tea. Today, although this product comes from the same area in Taiwan around Lugu Mountain, it is usually oxidized and less roasted, since general taste nowadays prefers a less smoky and tannic character in Oolongs. As for the aromas of this new Dong Ding in our assortment, we have tried to focus a little more on the roasting in order to achieve a deeper flavor. Thus, during tasting you will perceive woody flavor nuances and, only in the background, some vegetal notes, characterized by a dark, balsamic tone. Compared with the other Dong Ding in our catalog, this tea has a slight bitterness in the aftertaste, which is due to the roasting. Tasting – Sight and Smell: Dong Ding Oolong tea from Taiwan has rather narrow, shiny, dark green and army-green leaves with light brown to ochre tones on the stems. Once infused, they release floral, roasted-nutty and slightly herbal and fresh aromas in the finish. Place of origin: Lugu Mountain, Nantou, Taiwan. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under a cover. From there, oxidation is initiated by a manual massage of the leaf by the tea master. We strongly recommend preparing this tea according to the traditional Chinese method (gong fu cha), in order to enjoy these leaves to the fullest. For a classic western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with 90 °C hot water for an infusion time of one and a half minutes.
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