Dong Ding Oolong Tea is a fairly renowned type of Taiwanese oolong that has changed a lot from its beginnings in the 1980s to today. Tasting - Sight and smell Taiwan Dong Ding oolong tea has rather tightly rolled leaves, with a glossy surface in dark green and military green shades with tones between light brown and ochre on the stems. Once infused, they release floral, roasted nutty and slightly herbal aromas with a fresh finish. In the cup, the liquor is straw yellow with some pinkish reflections. Tasting notes The first infusion of Taiwan Dong Ding oolong tea 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. A fresh herbal note can also be perceived, completely free of astringency, and roasted hints of hazelnut and caramelized almond. The third infusion brings notes of white flowers now much more intense, including wisteria and magnolia. 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. They are 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. Place of origin Lugu Mountain, Nantou - Taiwan Production After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays indoors. From here, oxidation begins through a manual massage of the leaf carried out by the master producer. Once the desired oxidation (about 40%) 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 characteristics of the product. After this oven stage, the leaf is given its final shape by hand, rolling it into itself so that its aromas can be better preserved.
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Dong Ding Oolong Tea is a fairly renowned type of Taiwanese oolong that has changed a lot from its beginnings in the 1980s to today. Tasting - Sight and smell Taiwan Dong Ding oolong tea has rather tightly rolled leaves, with a glossy surface in dark green and military green shades with tones between light brown and ochre on the stems. Once infused, they release floral, roasted nutty and slightly herbal aromas with a fresh finish. In the cup, the liquor is straw yellow with some pinkish reflections. Tasting notes The first infusion of Taiwan Dong Ding oolong tea 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. A fresh herbal note can also be perceived, completely free of astringency, and roasted hints of hazelnut and caramelized almond. The third infusion brings notes of white flowers now much more intense, including wisteria and magnolia. 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. They are 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. Place of origin Lugu Mountain, Nantou - Taiwan Production After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays indoors. From here, oxidation begins through a manual massage of the leaf carried out by the master producer. Once the desired oxidation (about 40%) 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 characteristics of the product. After this oven stage, the leaf is given its final shape by hand, rolling it into itself so that its aromas can be better preserved.
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