Taiwan Dong Ding Oolong Tea is a fairly renowned type of Taiwanese oolong that has changed greatly from its beginnings in the 1980s to today. When this tea began to conquer the market about forty years ago, in fact, it had high oxidation and underwent a very intense roasting process that made the leaf appear dark brown like that of a black tea. Nowadays, although it comes from the same area of Taiwan around Mount Lugu, this product is usually oxidized and roasted less because the overall taste prefers a less smoky and tannic character in oolongs. As for the flavors of this new Dong Ding in our selection, we tried to focus a little more on roasting to obtain a deeper taste. Tasting - Sight and smell. The Taiwan Dong Ding oolong tea has rather tightly rolled leaves, with a glossy surface in dark green and military green colors with shades between light brown and ochre at the stems. Once infused, they release floral, toasted nut aromas and a slightly herbaceous and fresh finish. In the cup, the liquor appears straw yellow with some pink reflections. GONG FU CHA tasting notes. The first infusion of Taiwan Dong Ding oolong tea has sweet hints that recall caramel and vanilla, followed by light but easily identifiable notes of white flowers. It is with the second infusion that the body of this tea becomes denser and oilier, with a milky note mixed with floral notes. The third infusion brings notes of white flowers now much more intense, including wisteria and magnolia. WESTERN STYLE. The first notes perceived at the first sip of Taiwan Dong Ding oolong tea recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. This is followed by toasted hints of almond and a very slight hint of charcoal. The body is dense and almost creamy, and the taste reveals milky and buttery notes as well as a hint of vanilla, reminiscent of custard. Place of origin Mount Lugu, Nantou - Taiwan. Production. After harvesting, the leaves wither in the sun for a few hours before being left to rest on bamboo trays indoors. From there, oxidation begins through a manual massage of the leaf carried out by the master producer. Once the desired oxidation is reached, the tea moves to the next stage where the leaves go into a charcoal-heated oven to block enzymatic activity and fix the product's characteristics. Preparation. We strongly recommend brewing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this method, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed with a first infusion of 15 seconds and, thereafter, keeping the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion. This tea has a longevity of about 6 infusions.
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Taiwan Dong Ding Oolong Tea is a fairly renowned type of Taiwanese oolong that has changed greatly from its beginnings in the 1980s to today. When this tea began to conquer the market about forty years ago, in fact, it had high oxidation and underwent a very intense roasting process that made the leaf appear dark brown like that of a black tea. Nowadays, although it comes from the same area of Taiwan around Mount Lugu, this product is usually oxidized and roasted less because the overall taste prefers a less smoky and tannic character in oolongs. As for the flavors of this new Dong Ding in our selection, we tried to focus a little more on roasting to obtain a deeper taste. Tasting - Sight and smell. The Taiwan Dong Ding oolong tea has rather tightly rolled leaves, with a glossy surface in dark green and military green colors with shades between light brown and ochre at the stems. Once infused, they release floral, toasted nut aromas and a slightly herbaceous and fresh finish. In the cup, the liquor appears straw yellow with some pink reflections. GONG FU CHA tasting notes. The first infusion of Taiwan Dong Ding oolong tea has sweet hints that recall caramel and vanilla, followed by light but easily identifiable notes of white flowers. It is with the second infusion that the body of this tea becomes denser and oilier, with a milky note mixed with floral notes. The third infusion brings notes of white flowers now much more intense, including wisteria and magnolia. WESTERN STYLE. The first notes perceived at the first sip of Taiwan Dong Ding oolong tea recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. This is followed by toasted hints of almond and a very slight hint of charcoal. The body is dense and almost creamy, and the taste reveals milky and buttery notes as well as a hint of vanilla, reminiscent of custard. Place of origin Mount Lugu, Nantou - Taiwan. Production. After harvesting, the leaves wither in the sun for a few hours before being left to rest on bamboo trays indoors. From there, oxidation begins through a manual massage of the leaf carried out by the master producer. Once the desired oxidation is reached, the tea moves to the next stage where the leaves go into a charcoal-heated oven to block enzymatic activity and fix the product's characteristics. Preparation. We strongly recommend brewing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this method, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed with a first infusion of 15 seconds and, thereafter, keeping the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion. This tea has a longevity of about 6 infusions.
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