Dong Ding Oolong tea is a fairly well-known type of Taiwanese oolong tea that has evolved a great deal from its beginnings in the 1980s to the present day. When this tea appeared on the market about forty years ago, it was highly oxidized and had undergone a very intense roasting process that gave the leaf a dark brown appearance similar to that of black tea. Today, although it comes from the same region of Taiwan, around Mount Lugu, this product is generally oxidized and less roasted, because the overall taste today favors a less smoky and less tannic character in oolongs. During tasting, you will notice nuances of woody flavors and, only in the background, some vegetal notes characterized by a dark and balsamic tone. Place of origin Mount Lugu, Nantou - Taiwan. Production: After harvesting, the leaves wither in the sun for a few hours before resting sheltered on bamboo trays. The product can then be roasted several times to alter its aromatic profile and, once dried, it will retain its rolled shape and will finally be ready to be consumed. Preparation: We strongly recommend brewing this tea according to the traditional Chinese method (gong fu cha) to make the most of these leaves. Store in a cool, dry place, away from direct sunlight.
Dong Ding Oolong tea is a fairly well-known type of Taiwanese oolong tea that has evolved a great deal from its beginnings in the 1980s to the present day. When this tea appeared on the market about forty years ago, it was highly oxidized and had undergone a very intense roasting process that gave the leaf a dark brown appearance similar to that of black tea. Today, although it comes from the same region of Taiwan, around Mount Lugu, this product is generally oxidized and less roasted, because the overall taste today favors a less smoky and less tannic character in oolongs. During tasting, you will notice nuances of woody flavors and, only in the background, some vegetal notes characterized by a dark and balsamic tone. Place of origin Mount Lugu, Nantou - Taiwan. Production: After harvesting, the leaves wither in the sun for a few hours before resting sheltered on bamboo trays. The product can then be roasted several times to alter its aromatic profile and, once dried, it will retain its rolled shape and will finally be ready to be consumed. Preparation: We strongly recommend brewing this tea according to the traditional Chinese method (gong fu cha) to make the most of these leaves. Store in a cool, dry place, away from direct sunlight.
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