Dong Ding Oolong Tea is a fairly well-known type of Taiwanese oolong that has changed a lot from its beginnings in the 1980s to the present. In fact, when this tea began to conquer the market about forty years ago, it had high oxidation and underwent a very intense cooking process that made the leaf appear dark brown in color like that of a red tea. Nowadays although coming from the same area in Taiwan around Mount Lugu this product is usually oxidized and roasted less as the general taste nowadays prefers a less smoky and tannic character in oolongs. Regarding the flavors of this new Dong Ding in our selection, an attempt was made to focus a little more on cooking to achieve a deeper taste. Thus, in particular, during tasting, the woody flavor nuances will be noted and, only in the background, some vegetal notes characterized by a dark, balsamic tone. In comparison with the other Don Ding in our catalog this one will have a slight bitterness in the aftertaste due to the cooking that reveals the production approach more akin to that of the past as opposed to the softer, fresher modern style. Dong Ding oolong tea from Taiwan has rather narrow, shiny-surfaced, dark green and army green leaves with tints between light brown and ochre at the stems. Once infused, they give off floral, roasted nutty and slightly herbaceous and fresh aromas on the finish. In the cup, the liqueur is straw yellow in color with some pinkish reflections. The first infusion of Dong Ding oolong tea from Taiwan has sweet hints reminiscent of caramel and vanilla, followed by light but easily discernible notes of white flowers. It is with the second infusion that the body of this tea becomes thicker and oilier, with a milky note mixed with floral. A fresh herbaceous note, completely devoid of astringency, and roasted hints of hazelnut and caramelized almond can also be detected. The third infusion brings notes of white flowers now much more intense, including wisteria and magnolia. The milky sweetness becomes more pronounced and, combined with the density of the body, brings to mind cream and milk and honey. A very faint citric note appears on the finish and can be felt on the sides of the tongue. The first notes that come through with the first sip of Dong Ding oolong tea from Taiwan recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. This is followed by roasted 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. No bitterness or astringency. The persistence is floral and extremely sweet, enough to leave a sugary sensation on the tongue and palate. Place of origin: Mount Lugu, Nantou - Taiwan. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. Here it’s where the oxidation starts thanks to a manipulation of the leaves (the shaking) made by the tea master. Having reached the desired oxidation (by about 40 percent), the tea moves to the next stage where the leaves go into a charcoal-heated kiln to block enzyme activity and fix the product's characteristics. After this stage in the oven, the leaf is given its final shape by rolling it up by hand so that its aromas can be better preserved. The product can now be roasted several times to change its flavor profile, and once dried, it will be able to keep its rolled shape fixed and eventually be ready for consumption. We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to make several infusions with different tastes. For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200-mL cup with water at 90 °C for an infusion time of one and a half minutes. The tea can be filtered for ease when tasting, and also the infusion times given here above are meant to be purely indicative so one can also adjust according to one's personal taste. Store in a cool, dry place away from direct sunlight.
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Dong Ding Oolong Tea is a fairly well-known type of Taiwanese oolong that has changed a lot from its beginnings in the 1980s to the present. In fact, when this tea began to conquer the market about forty years ago, it had high oxidation and underwent a very intense cooking process that made the leaf appear dark brown in color like that of a red tea. Nowadays although coming from the same area in Taiwan around Mount Lugu this product is usually oxidized and roasted less as the general taste nowadays prefers a less smoky and tannic character in oolongs. Regarding the flavors of this new Dong Ding in our selection, an attempt was made to focus a little more on cooking to achieve a deeper taste. Thus, in particular, during tasting, the woody flavor nuances will be noted and, only in the background, some vegetal notes characterized by a dark, balsamic tone. In comparison with the other Don Ding in our catalog this one will have a slight bitterness in the aftertaste due to the cooking that reveals the production approach more akin to that of the past as opposed to the softer, fresher modern style. Dong Ding oolong tea from Taiwan has rather narrow, shiny-surfaced, dark green and army green leaves with tints between light brown and ochre at the stems. Once infused, they give off floral, roasted nutty and slightly herbaceous and fresh aromas on the finish. In the cup, the liqueur is straw yellow in color with some pinkish reflections. The first infusion of Dong Ding oolong tea from Taiwan has sweet hints reminiscent of caramel and vanilla, followed by light but easily discernible notes of white flowers. It is with the second infusion that the body of this tea becomes thicker and oilier, with a milky note mixed with floral. A fresh herbaceous note, completely devoid of astringency, and roasted hints of hazelnut and caramelized almond can also be detected. The third infusion brings notes of white flowers now much more intense, including wisteria and magnolia. The milky sweetness becomes more pronounced and, combined with the density of the body, brings to mind cream and milk and honey. A very faint citric note appears on the finish and can be felt on the sides of the tongue. The first notes that come through with the first sip of Dong Ding oolong tea from Taiwan recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. This is followed by roasted 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. No bitterness or astringency. The persistence is floral and extremely sweet, enough to leave a sugary sensation on the tongue and palate. Place of origin: Mount Lugu, Nantou - Taiwan. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. Here it’s where the oxidation starts thanks to a manipulation of the leaves (the shaking) made by the tea master. Having reached the desired oxidation (by about 40 percent), the tea moves to the next stage where the leaves go into a charcoal-heated kiln to block enzyme activity and fix the product's characteristics. After this stage in the oven, the leaf is given its final shape by rolling it up by hand so that its aromas can be better preserved. The product can now be roasted several times to change its flavor profile, and once dried, it will be able to keep its rolled shape fixed and eventually be ready for consumption. We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to make several infusions with different tastes. For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200-mL cup with water at 90 °C for an infusion time of one and a half minutes. The tea can be filtered for ease when tasting, and also the infusion times given here above are meant to be purely indicative so one can also adjust according to one's personal taste. Store in a cool, dry place away from direct sunlight.
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