Description

The Story About Dong-Ding Oolong Tea

A translation of Dong Ding is “Frozen Summit” or “Icy Peak”, and is the name of the mountain in Taiwan where the tea cultivated. The mountain located in the Lugu region of Nantou County in central Taiwan.

Dong Ding is typically composed of 3-4 leaves, sometimes including a bud and mostly picked by hand. Afterwards, the tea undergoes a withering process, either outside, indoors, or a combination of both. After that, the leaves tossed and bruised on large bamboo baskets, which begins the oxidation process. Final rolling undertook either by hand or by machine. Consequently, a final firing sets the oxidation typically somewhere between 15%-30% oxidation, sometimes over charcoal. As a result of the complex process, it gives the tea a toasty, woody and fruity notes. (Wikipedia).

Dong- Ding is One of The Most Popular Oolong Teas

Oolong tea is a traditional semi-oxidised Chinese tea category. As you may or may not aware,  Taiwanese Oolong Tea is famous for its premium quality among all tea origins. But, are you wondering why Taiwan produces better quality teas? Firstly, it’s about the weather and geographic conditions.  Taiwan’s climate is very variable during four seasons.  Besides, there are many high, steep mountains with diverse weather conditions. Moreover, the altitude and soil are different too.  These factors cause differences in tea leaves appearance, aroma, and flavour.

So much so, there are many professional tea backers wh are continuously developing a more variety of teas to stand out from the enormous competitions in Asia.  That’s why the Dong-Ding Oolong created.

Brewing Guide:

Tea to water ratio: 1g tea:80 or 100ml water; use filtered water and ceramic teaware to enhance the flavour.

Water temperature: 95-100°C

Brewing time: 5-8 minutes. 1-3 re-steeping