Dong Ding Oolong tea is a fairly well-known variety of Taiwanese Oolong tea, which has changed greatly from 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 that made the leaf appear dark brown like a red tea. Nowadays, although this product comes from the same area in Taiwan around Mount Lugu, it is generally less oxidized and less roasted, since the general taste nowadays favors a less smoky and tannic character in Oolongs. As for the aromas of this new Dong Ding in our range, we have tried to focus a little more on roasting to achieve a deeper flavor. Thus, during tasting you will notice woody nuances and, only in the background, some vegetal notes, characterized by a dark, balsamic tone. Compared with the other Don Ding in our catalog, this wine has a slight bitterness in the aftertaste, due to the roasting. This shows that the production is more closely linked to the past than to the softer, fresher modern style. Dong Ding Oolong tea from Taiwan has rather narrow, shiny, dark green and military green leaves with light brown to ochre tones on the stems. Once infused, they release floral, roasted-nutty, and slightly herbaceous and fresh aromas in the finish. In the cup, the liquor has a straw-yellow color with some pinkish reflections. The first infusion of Dong Ding Oolong tea from Taiwan has sweet notes reminiscent of caramel and vanilla, followed by light but clearly perceptible notes of white flowers. With the second infusion, the body of this tea becomes denser and oilier, with a milky and floral note. There is also a fresh herbal note, completely free of astringency, and roasted notes of hazelnut and caramelized almond. The third infusion brings notes of white flowers, now much more intense, including wisteria and magnolia. The milky sweetness becomes more pronounced and, together with the density of the body, evokes cream, milk and honey. In the finish, a very faint citrus note appears, felt on the sides of the tongue. The first notes perceived on the first sip of Dong Ding Oolong tea from Taiwan are reminiscent of a splendid bouquet of flowers made up of wisteria, lily of the valley and orchids. This is followed by roasted notes of almond and a faint hint of charcoal. The body is dense and almost creamy, and the flavor reveals milky and buttery notes as well as a hint of vanilla reminiscent of vanilla custard. No bitterness or astringency. The finish is floral and extremely sweet, leaving a sugary sensation on the tongue and palate. 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 cover. From here, oxidation is initiated by a manual massage of the leaf by the master tea maker. Once the desired oxidation (about 40%) is reached, the tea is moved to the next phase, in which the leaves go into a charcoal-heated oven to stop enzymatic activity and fix the characteristics of the product. After this oven phase, the leaf is manually shaped into its final form by rolling it onto itself, so that its aromas are better preserved. The product can now be roasted several times to modify its flavor profile. After drying, it can retain its rolled shape and is finally ready for consumption. We strongly recommend preparing this tea according to the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. With this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different flavors. For a classic western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with 90°C hot water for a steeping time of one and a half minutes. The steeping times given above are only guidelines, which you can adjust according to your personal taste. Store the product in a cool, dry place, away from direct sunlight.
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Dong Ding Oolong tea is a fairly well-known variety of Taiwanese Oolong tea, which has changed greatly from 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 that made the leaf appear dark brown like a red tea. Nowadays, although this product comes from the same area in Taiwan around Mount Lugu, it is generally less oxidized and less roasted, since the general taste nowadays favors a less smoky and tannic character in Oolongs. As for the aromas of this new Dong Ding in our range, we have tried to focus a little more on roasting to achieve a deeper flavor. Thus, during tasting you will notice woody nuances and, only in the background, some vegetal notes, characterized by a dark, balsamic tone. Compared with the other Don Ding in our catalog, this wine has a slight bitterness in the aftertaste, due to the roasting. This shows that the production is more closely linked to the past than to the softer, fresher modern style. Dong Ding Oolong tea from Taiwan has rather narrow, shiny, dark green and military green leaves with light brown to ochre tones on the stems. Once infused, they release floral, roasted-nutty, and slightly herbaceous and fresh aromas in the finish. In the cup, the liquor has a straw-yellow color with some pinkish reflections. The first infusion of Dong Ding Oolong tea from Taiwan has sweet notes reminiscent of caramel and vanilla, followed by light but clearly perceptible notes of white flowers. With the second infusion, the body of this tea becomes denser and oilier, with a milky and floral note. There is also a fresh herbal note, completely free of astringency, and roasted notes of hazelnut and caramelized almond. The third infusion brings notes of white flowers, now much more intense, including wisteria and magnolia. The milky sweetness becomes more pronounced and, together with the density of the body, evokes cream, milk and honey. In the finish, a very faint citrus note appears, felt on the sides of the tongue. The first notes perceived on the first sip of Dong Ding Oolong tea from Taiwan are reminiscent of a splendid bouquet of flowers made up of wisteria, lily of the valley and orchids. This is followed by roasted notes of almond and a faint hint of charcoal. The body is dense and almost creamy, and the flavor reveals milky and buttery notes as well as a hint of vanilla reminiscent of vanilla custard. No bitterness or astringency. The finish is floral and extremely sweet, leaving a sugary sensation on the tongue and palate. 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 cover. From here, oxidation is initiated by a manual massage of the leaf by the master tea maker. Once the desired oxidation (about 40%) is reached, the tea is moved to the next phase, in which the leaves go into a charcoal-heated oven to stop enzymatic activity and fix the characteristics of the product. After this oven phase, the leaf is manually shaped into its final form by rolling it onto itself, so that its aromas are better preserved. The product can now be roasted several times to modify its flavor profile. After drying, it can retain its rolled shape and is finally ready for consumption. We strongly recommend preparing this tea according to the traditional Chinese method (gong fu cha) to enjoy these leaves to the fullest. With this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different flavors. For a classic western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with 90°C hot water for a steeping time of one and a half minutes. The steeping times given above are only guidelines, which you can adjust according to your personal taste. Store the product in a cool, dry place, away from direct sunlight.
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