The roasted Dong Ding is a very famous tea produced on the island of Taiwan. Its name, which translates to "ice peak," gives us a hint about its origin: it refers to a specific mountain in the Lugu region of Nantou Prefecture. The Dong Ding is a mountain oolong that is produced from tea plants imported from China more than a century ago from the Wuyi Mountains, where there is also a flourishing production of oolong. This tea can have many shapes once its processing is finished, as it can undergo slightly different oxidations, roasting or cooking phases based on the producer's choices. What we present to you is a Dong Ding with an oxidation of about 20% that has been well-roasted, taking on a slight brown shade reminiscent of the bark of a young tree. The organic Dong Ding oolong tea from Taiwan has tightly rolled leaves, dull brown in color with copper and ocher hues. Once infused, they release notes of toasted hazelnut, toasted bread, burnt caramel, charcoal, coffee beans, and a slight floral note into the air. The liquor in the cup is amber, very bright and clear. The first infusion of the organic Dong Ding oolong tea from Taiwan has roasted aromas of hazelnut and coffee, followed by sweet and creamy notes of toffee, whipped milk, and cream. There is also a pleasantly surprising taste of black bread crust. With the second infusion, the roasted notes of coffee and the milky notes seem to merge into a flavor combination reminiscent of cappuccino. Sweetness also expresses itself in notes of almond brittle, and for a moment a fleeting vegetal taste is sensed. With the third infusion and the following ones, a peculiar note of wet earth appears, immediately followed by the sweetness of caramel. The body is of medium density, with a roasted persistence and a sugary sensation that lingers on the tongue. The first notes encountered when drinking this tea are roasted: hazelnut, but also coffee beans and rye bread. At the heart, the organic Dong Ding oolong tea from Taiwan is sweet, with hints of caramel, milk, and toffee enveloping the palate with extraordinary softness. At the finish, there is a floral note of orchid, while the persistence has roasted and milky tones. Place of origin: Lugu, Nantou Prefecture, Taiwan. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. From here, oxidation is started through a manual massage of the leaf performed by the master producer. Given the low oxidation of this tea (about 20%), it will not take long before the tea moves to the next phase where the leaves go into a coal-heated oven to stop enzymatic activity and fix the product's features. After this oven phase, the final shape is given to the leaf by hand, rolling it up 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 completed to maintain the rolled shape, it will be ready for consumption. We strongly recommend infusing the Dong Ding tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, one can use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 90°C, one can proceed with a first infusion of 15 seconds, and then, keeping the water at the same temperature, one can continue increasing the time by 10 seconds for each subsequent infusion (15 – 25 – 35 …). This tea has a longevity of about 7 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 90°C for a brewing time of one and a half minutes. If you want to experiment with infusions of this tea with different amounts of leaves, try to think about the suitable quantity to allow the leaf to expand freely in the liquid without being compressed or obstructed in this. By doing so, you will maximize this product without hindering the extraction of flavor substances. The tea can be filtered for ease during tasting, and the infusion times mentioned above are meant to be purely indicative, so adjustments can be made based on personal taste. It is advisable to store in a cool, dry place away from direct sunlight.
The roasted Dong Ding is a very famous tea produced on the island of Taiwan. Its name, which translates to "ice peak," gives us a hint about its origin: it refers to a specific mountain in the Lugu region of Nantou Prefecture. The Dong Ding is a mountain oolong that is produced from tea plants imported from China more than a century ago from the Wuyi Mountains, where there is also a flourishing production of oolong. This tea can have many shapes once its processing is finished, as it can undergo slightly different oxidations, roasting or cooking phases based on the producer's choices. What we present to you is a Dong Ding with an oxidation of about 20% that has been well-roasted, taking on a slight brown shade reminiscent of the bark of a young tree. The organic Dong Ding oolong tea from Taiwan has tightly rolled leaves, dull brown in color with copper and ocher hues. Once infused, they release notes of toasted hazelnut, toasted bread, burnt caramel, charcoal, coffee beans, and a slight floral note into the air. The liquor in the cup is amber, very bright and clear. The first infusion of the organic Dong Ding oolong tea from Taiwan has roasted aromas of hazelnut and coffee, followed by sweet and creamy notes of toffee, whipped milk, and cream. There is also a pleasantly surprising taste of black bread crust. With the second infusion, the roasted notes of coffee and the milky notes seem to merge into a flavor combination reminiscent of cappuccino. Sweetness also expresses itself in notes of almond brittle, and for a moment a fleeting vegetal taste is sensed. With the third infusion and the following ones, a peculiar note of wet earth appears, immediately followed by the sweetness of caramel. The body is of medium density, with a roasted persistence and a sugary sensation that lingers on the tongue. The first notes encountered when drinking this tea are roasted: hazelnut, but also coffee beans and rye bread. At the heart, the organic Dong Ding oolong tea from Taiwan is sweet, with hints of caramel, milk, and toffee enveloping the palate with extraordinary softness. At the finish, there is a floral note of orchid, while the persistence has roasted and milky tones. Place of origin: Lugu, Nantou Prefecture, Taiwan. After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. From here, oxidation is started through a manual massage of the leaf performed by the master producer. Given the low oxidation of this tea (about 20%), it will not take long before the tea moves to the next phase where the leaves go into a coal-heated oven to stop enzymatic activity and fix the product's features. After this oven phase, the final shape is given to the leaf by hand, rolling it up 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 completed to maintain the rolled shape, it will be ready for consumption. We strongly recommend infusing the Dong Ding tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, one can use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 90°C, one can proceed with a first infusion of 15 seconds, and then, keeping the water at the same temperature, one can continue increasing the time by 10 seconds for each subsequent infusion (15 – 25 – 35 …). This tea has a longevity of about 7 infusions. For a classic preparation according to Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 90°C for a brewing time of one and a half minutes. If you want to experiment with infusions of this tea with different amounts of leaves, try to think about the suitable quantity to allow the leaf to expand freely in the liquid without being compressed or obstructed in this. By doing so, you will maximize this product without hindering the extraction of flavor substances. The tea can be filtered for ease during tasting, and the infusion times mentioned above are meant to be purely indicative, so adjustments can be made based on personal taste. It is advisable to store in a cool, dry place away from direct sunlight.
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