Dong Ding Oolong Tea is a fairly renowned type of Taiwanese oolong that has changed a great deal since its beginnings in the 1980s to the present day. Tasting - Sight and smell Dong Ding oolong tea from Taiwan has rather tightly rolled leaves, with a glossy surface in dark green and military green with shades between light brown and ochre where the stems are. Once brewed, they release floral aromas, toasted nutty notes, and a slightly herbal, fresh finish. In the cup, the liquor appears straw-yellow with some pinkish reflections. Tasting notes The first infusion of Dong Ding oolong tea from Taiwan has sweet hints reminiscent of 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 more oily, with a milky note mixed with floral notes. A fresh herbal note can also be perceived, completely free of astringency, as well as toasted hints of hazelnut and caramelized almond. The third infusion brings notes of white flowers that are now much more intense, including wisteria and magnolia. The first notes perceived on the first sip of Dong Ding oolong tea from Taiwan recall a magnificent floral bouquet of wisteria, lily of the valley, and orchid. These are followed by toasted notes 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 touch of vanilla, reminiscent of custard. No bitterness or astringency. 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 performed by the master producer. Once the desired oxidation is reached (about 40%), the tea moves to the next stage where the leaves go into a charcoal-heated oven to stop enzymatic activity and fix the product's characteristics. After this oven stage, the leaf is given its final shape by hand by rolling it onto itself so that its aromas can be preserved better.
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Dong Ding Oolong Tea is a fairly renowned type of Taiwanese oolong that has changed a great deal since its beginnings in the 1980s to the present day. Tasting - Sight and smell Dong Ding oolong tea from Taiwan has rather tightly rolled leaves, with a glossy surface in dark green and military green with shades between light brown and ochre where the stems are. Once brewed, they release floral aromas, toasted nutty notes, and a slightly herbal, fresh finish. In the cup, the liquor appears straw-yellow with some pinkish reflections. Tasting notes The first infusion of Dong Ding oolong tea from Taiwan has sweet hints reminiscent of 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 more oily, with a milky note mixed with floral notes. A fresh herbal note can also be perceived, completely free of astringency, as well as toasted hints of hazelnut and caramelized almond. The third infusion brings notes of white flowers that are now much more intense, including wisteria and magnolia. The first notes perceived on the first sip of Dong Ding oolong tea from Taiwan recall a magnificent floral bouquet of wisteria, lily of the valley, and orchid. These are followed by toasted notes 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 touch of vanilla, reminiscent of custard. No bitterness or astringency. 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 performed by the master producer. Once the desired oxidation is reached (about 40%), the tea moves to the next stage where the leaves go into a charcoal-heated oven to stop enzymatic activity and fix the product's characteristics. After this oven stage, the leaf is given its final shape by hand by rolling it onto itself so that its aromas can be preserved better.
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