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Dong Ding Oolong Tea is a fairly renowned Taiwanese oolong that has changed considerably since its beginnings in the 1980s. When this tea began to conquer the market about forty years ago, it had high oxidation and underwent a very intense roasting process, which made the leaves appear dark brown, like those of a black tea. Today, although it comes from the same area of Taiwan around Mount Lugu, this product is usually oxidized and roasted less, as the general preference favors a less smoky and tannic character in oolongs. For the flavors of this new Dong Ding, our selection focuses somewhat more on roasting to obtain a deeper taste. In particular, tasting reveals woody nuances and, only in the background, some vegetal notes characterized by a dark, balsamic tone. Compared with the other Dong Ding in our catalog, this one has a slight bitter note in the aftertaste due to roasting, reflecting a production approach closer to that of the past rather than the softer, fresher modern style. Tasting - Appearance and aroma Taiwanese Dong Ding oolong tea has fairly tightly rolled leaves with a glossy surface, dark green and military green in color, with light brown to ochre hues around the stems. Once infused, they release floral, roasted nut and slightly herbaceous aromas, with a fresh finish. In the cup, the liquor is straw yellow with some pinkish reflections. Tasting notes GONG FU CHA The first infusion of Taiwanese Dong Ding oolong tea has sweet aromas reminiscent of caramel and vanilla, followed by light but easily identifiable notes of white flowers. With the second infusion, the body becomes denser and oilier, with a milky note combined with floral flavors. A fresh herbal note, completely free of astringency, can also be detected, along with roasted hazelnut and caramelized almond aromas. The third infusion brings much more intense white-flower notes, including wisteria and magnolia. The milky sweetness becomes more pronounced and, combined with the density of the body, suggests cream and milk and honey. A very slight citrus note appears at the finish and can be felt along the sides of the tongue. WESTERN STYLE The first notes perceived in the first sip of Taiwanese Dong Ding oolong tea recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. Roasted almond aromas follow, with the faintest hint of charcoal. The body is dense and almost creamy, and the flavor reveals milky and buttery notes, as well as a touch of vanilla reminiscent of pastry cream. No bitterness or astringency. The finish is floral and extremely sweet, leaving a sugary sensation on the tongue and palate. Place of origin Mount Lugu, Nantou - Taiwan Production After harvesting, the leaves wither in the sun for a few hours before resting on covered bamboo trays. Oxidation then begins through manual leaf massage performed by the producing master. Once the desired oxidation of approximately 40% is reached, the tea moves to the next stage, where the leaves go into a charcoal-heated oven to halt enzymatic activity and fix the product's characteristics. After oven processing, the leaves are given their final shape by hand, rolled onto themselves so that their aromas are better preserved. The product may now be roasted several times to change its flavor profile and, once dried, will retain its rolled shape and be ready for consumption. Preparation We strongly recommend infusing this tea using the traditional Chinese gong fu cha method to best enjoy these leaves. For this preparation, use 5 grams of leaves, approximately 3 teaspoons, in a gaiwan of about 150 ml to obtain several infusions with different flavors. After quickly rinsing the leaves in water at 90 °C, make a first infusion of 15 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (15 - 20 - 25...). This tea lasts for approximately 6 infusions. For classic Western-style preparation, we recommend 3 grams of leaves, approximately 2 teaspoons, in a 200 ml cup with water at 90 °C for an infusion time of one and a half minutes. If you wish to experiment with different quantities of leaves, consider the amount needed to allow the leaves to expand freely in the liquid without being compressed or obstructed. This way, you will make the most of the product without hindering the extraction of flavor compounds. The tea may be filtered for easier tasting, and the infusion times indicated above are purely suggestions, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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Dong Ding Oolong Tea is a fairly renowned Taiwanese oolong that has changed considerably since its beginnings in the 1980s. When this tea began to conquer the market about forty years ago, it had high oxidation and underwent a very intense roasting process, which made the leaves appear dark brown, like those of a black tea. Today, although it comes from the same area of Taiwan around Mount Lugu, this product is usually oxidized and roasted less, as the general preference favors a less smoky and tannic character in oolongs. For the flavors of this new Dong Ding, our selection focuses somewhat more on roasting to obtain a deeper taste. In particular, tasting reveals woody nuances and, only in the background, some vegetal notes characterized by a dark, balsamic tone. Compared with the other Dong Ding in our catalog, this one has a slight bitter note in the aftertaste due to roasting, reflecting a production approach closer to that of the past rather than the softer, fresher modern style. Tasting - Appearance and aroma Taiwanese Dong Ding oolong tea has fairly tightly rolled leaves with a glossy surface, dark green and military green in color, with light brown to ochre hues around the stems. Once infused, they release floral, roasted nut and slightly herbaceous aromas, with a fresh finish. In the cup, the liquor is straw yellow with some pinkish reflections. Tasting notes GONG FU CHA The first infusion of Taiwanese Dong Ding oolong tea has sweet aromas reminiscent of caramel and vanilla, followed by light but easily identifiable notes of white flowers. With the second infusion, the body becomes denser and oilier, with a milky note combined with floral flavors. A fresh herbal note, completely free of astringency, can also be detected, along with roasted hazelnut and caramelized almond aromas. The third infusion brings much more intense white-flower notes, including wisteria and magnolia. The milky sweetness becomes more pronounced and, combined with the density of the body, suggests cream and milk and honey. A very slight citrus note appears at the finish and can be felt along the sides of the tongue. WESTERN STYLE The first notes perceived in the first sip of Taiwanese Dong Ding oolong tea recall a magnificent floral bouquet of wisteria, lily of the valley and orchid. Roasted almond aromas follow, with the faintest hint of charcoal. The body is dense and almost creamy, and the flavor reveals milky and buttery notes, as well as a touch of vanilla reminiscent of pastry cream. No bitterness or astringency. The finish is floral and extremely sweet, leaving a sugary sensation on the tongue and palate. Place of origin Mount Lugu, Nantou - Taiwan Production After harvesting, the leaves wither in the sun for a few hours before resting on covered bamboo trays. Oxidation then begins through manual leaf massage performed by the producing master. Once the desired oxidation of approximately 40% is reached, the tea moves to the next stage, where the leaves go into a charcoal-heated oven to halt enzymatic activity and fix the product's characteristics. After oven processing, the leaves are given their final shape by hand, rolled onto themselves so that their aromas are better preserved. The product may now be roasted several times to change its flavor profile and, once dried, will retain its rolled shape and be ready for consumption. Preparation We strongly recommend infusing this tea using the traditional Chinese gong fu cha method to best enjoy these leaves. For this preparation, use 5 grams of leaves, approximately 3 teaspoons, in a gaiwan of about 150 ml to obtain several infusions with different flavors. After quickly rinsing the leaves in water at 90 °C, make a first infusion of 15 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (15 - 20 - 25...). This tea lasts for approximately 6 infusions. For classic Western-style preparation, we recommend 3 grams of leaves, approximately 2 teaspoons, in a 200 ml cup with water at 90 °C for an infusion time of one and a half minutes. If you wish to experiment with different quantities of leaves, consider the amount needed to allow the leaves to expand freely in the liquid without being compressed or obstructed. This way, you will make the most of the product without hindering the extraction of flavor compounds. The tea may be filtered for easier tasting, and the infusion times indicated above are purely suggestions, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
