Roasted Dong Ding is a very famous tea produced on the island of Taiwan. Its name, which translated means "frozen summit", gives us an indication of its origin: it in fact refers to a specific mountain in the Lugu region in Nantou Prefecture. Dong Ding is therefore a mountain oolong produced from tea plants imported from China more than a century ago from the Wuyi mountains, where there is an equally flourishing oolong production. This tea can take on many forms once processing is finished, as it can have slightly different oxidations, roasting or firing stages depending on the producer's choices. What we present to you is a Dong Ding with an oxidation of about 20%, which was then well roasted, taking on a slight brown hue reminiscent of the bark of a young tree. Tasting - Appearance and aroma The organic Dong Ding Oolong tea from Taiwan has tightly rolled leaves, matte brown in color with copper and ochre nuances. Once infused, they release notes of toasted hazelnut, toasted bread, burnt caramel, charcoal, coffee beans and a light floral note into the air. The liquor in the cup is amber-colored, very bright and clear. GONG FU CHA tasting notes The first eastern-style infusion of organic Dong Ding Oolong tea from Taiwan has roasted hazelnut and coffee notes, followed by sweet and creamy notes of toffee, foamed milk and cream. A note of black bread crust is also pleasantly surprising. With the second infusion, the roasted notes of coffee and the milky notes seem to merge in a flavor combination reminiscent of cappuccino. Sweetness is also expressed in notes of almond brittle and, for a moment, a fleeting vegetal note can be perceived. With the third infusion and those that follow, a distinctive note of moist earth appears, immediately followed by the sweetness of caramel. The body is medium density, with a roasted persistence and a sugary sensation that lingers on the tongue for a long time. WESTERN STYLE The first notes perceived when drinking this tea are roasted: hazelnut, but also coffee beans and rye bread. At its heart, the organic Dong Ding Oolong tea from Taiwan is sweet, with notes of caramel, milk and toffee that envelop the palate with extraordinary smoothness. A floral note of orchid is felt on the finish, while the persistence has roasted and milky tones. Place of origin Lugu, Nantou Prefecture, Taiwan Production After harvesting, the leaves wither in the sun for a few hours before being left to rest on bamboo trays indoors. From here, oxidation begins through a manual massage of the leaf performed by the master producer. Given the low oxidation of this tea (about 20%), it takes little time before the tea moves on to the next stage where the leaves go into a charcoal-heated oven to stop enzymatic activity and fix the product's characteristics. 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. The product can now undergo several roasting cycles to change its flavor profile, and once its drying is complete, which will allow the rolled shape to remain fixed, it will be ready for consumption. Preparation We strongly recommend infusing Dong Ding tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed with a first infusion of 15 seconds and then, keeping the water at the same temperature, increase the time each time by 10 seconds compared with the previous infusion (15 - 25 - 35 ...). This tea has a longevity of about 7 infusions. For a classic preparation in the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes. If you want to experiment with infusions of this tea using different amounts of leaves, try to think of the appropriate quantity that allows the leaf to expand freely in the liquid without being compressed or hindered in doing so. In this way you will make the most of this product without hindering the extraction of flavor substances. The tea can be filtered for greater ease when tasting, and the infusion times indicated above are purely indicative, so you can also adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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Roasted Dong Ding is a very famous tea produced on the island of Taiwan. Its name, which translated means "frozen summit", gives us an indication of its origin: it in fact refers to a specific mountain in the Lugu region in Nantou Prefecture. Dong Ding is therefore a mountain oolong produced from tea plants imported from China more than a century ago from the Wuyi mountains, where there is an equally flourishing oolong production. This tea can take on many forms once processing is finished, as it can have slightly different oxidations, roasting or firing stages depending on the producer's choices. What we present to you is a Dong Ding with an oxidation of about 20%, which was then well roasted, taking on a slight brown hue reminiscent of the bark of a young tree. Tasting - Appearance and aroma The organic Dong Ding Oolong tea from Taiwan has tightly rolled leaves, matte brown in color with copper and ochre nuances. Once infused, they release notes of toasted hazelnut, toasted bread, burnt caramel, charcoal, coffee beans and a light floral note into the air. The liquor in the cup is amber-colored, very bright and clear. GONG FU CHA tasting notes The first eastern-style infusion of organic Dong Ding Oolong tea from Taiwan has roasted hazelnut and coffee notes, followed by sweet and creamy notes of toffee, foamed milk and cream. A note of black bread crust is also pleasantly surprising. With the second infusion, the roasted notes of coffee and the milky notes seem to merge in a flavor combination reminiscent of cappuccino. Sweetness is also expressed in notes of almond brittle and, for a moment, a fleeting vegetal note can be perceived. With the third infusion and those that follow, a distinctive note of moist earth appears, immediately followed by the sweetness of caramel. The body is medium density, with a roasted persistence and a sugary sensation that lingers on the tongue for a long time. WESTERN STYLE The first notes perceived when drinking this tea are roasted: hazelnut, but also coffee beans and rye bread. At its heart, the organic Dong Ding Oolong tea from Taiwan is sweet, with notes of caramel, milk and toffee that envelop the palate with extraordinary smoothness. A floral note of orchid is felt on the finish, while the persistence has roasted and milky tones. Place of origin Lugu, Nantou Prefecture, Taiwan Production After harvesting, the leaves wither in the sun for a few hours before being left to rest on bamboo trays indoors. From here, oxidation begins through a manual massage of the leaf performed by the master producer. Given the low oxidation of this tea (about 20%), it takes little time before the tea moves on to the next stage where the leaves go into a charcoal-heated oven to stop enzymatic activity and fix the product's characteristics. 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. The product can now undergo several roasting cycles to change its flavor profile, and once its drying is complete, which will allow the rolled shape to remain fixed, it will be ready for consumption. Preparation We strongly recommend infusing Dong Ding tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed with a first infusion of 15 seconds and then, keeping the water at the same temperature, increase the time each time by 10 seconds compared with the previous infusion (15 - 25 - 35 ...). This tea has a longevity of about 7 infusions. For a classic preparation in the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes. If you want to experiment with infusions of this tea using different amounts of leaves, try to think of the appropriate quantity that allows the leaf to expand freely in the liquid without being compressed or hindered in doing so. In this way you will make the most of this product without hindering the extraction of flavor substances. The tea can be filtered for greater ease when tasting, and the infusion times indicated above are purely indicative, so you can also adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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