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 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 Dong 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 aromas with a fresh finish. In the cup, the liquor is straw yellow in colour with some pinkish reflections. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. Here is 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 flavour profile, and once dried, it will be able to keep its rolled shape fixed and eventually be ready for consumption.
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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 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 Dong 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 aromas with a fresh finish. In the cup, the liquor is straw yellow in colour with some pinkish reflections. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. Here is 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 flavour profile, and once dried, it will be able to keep its rolled shape fixed and eventually be ready for consumption.
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