Dong Ding Oolong Tea (凍頂)
- Region: Nantou County
- Harvest: 2017
- Availability: In Stock
Dong Ding, also spelled Tung-ting, is a premium oolong tea from Taiwan.
The name Dong Ding means "Frozen Summit", which is the name of the mountain in Taiwan on which the original tea plants are planted.
This tea is from the Lugu region of Nantou County in central Taiwan (Dong Ding Mountain, Lugu Township, Nantou County, Taiwan). Tea grows on the height 800-2000 m.
Dong Ding is one of the most famous Taiwanese oolong tea. Its history begins in 1860's, when the original tea trees were brought from China's Wuyi Mountains in Fujian Province. Climate of Nantou county gives unique opportunity to grow highest quality tea. Dong Ding is low-oxidized but high roasted tea with helps to keep twice more vitamins and minerals.
Leaves: leaves are green in the center and reddish in the edge and very thick. They are rolled in perfect balls.
Dong Ding oolong tea has a distinctive honey taste and aroma with roasted notes. Tea is a lightly colored and has a unique lingering sweet aftertaste.
Warm up the tea pot with the boiling water, put 3 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for 3-5 minutes before serving.
Boiling temperature – 90-95°C (195-205°F).
You can use this amount of tea 3 to 4 times.
The tea leaves come unrolled for full flavor.
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.
You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.
Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.
Tags: medium fermented oolong
From our blog
Tea production is a series of various steps, which starts with freshly-plucked leaf and ends with dry tea leaves which are ready to brew. Some steps are common for all kinds of tea and (plucking, sorting etc) and other are unique for different kinds of tea. Fermentation is one of them and tea is often described as either not-fermented, semi-fermented or fermented.
Two wild, indigenous tea subspecies, Taiwan Mountain Tea and Red Sprout Mountain Tea, were discovered in Taiwan as early as the 17th century. However, they had little economic value and were not widely used due to their bitter taste and thin, brittle leaves.
More than 200 years ago, some tea trees from Fujian Province in continental China were delivered to Taiwan. It was the beginning of the tea culture in Taiwan.
Dong Ding Oolong is one of the most famous teas of Formosa Oolong. The original cultivation area of Dong Ding is very small, but the annual amount produced by Dong Ding is high. This tea was classified according to flavor, taste and aftertaste.
Tea quality and taste depends not only on tea region, right brewing method, but also on season of growing and harvesting.
Different seasons give different tea taste and also depends on weather conditions during certain season certain year (temperature, rains frequency), tea taste could also vary.