Dongding Oolong 50g

Dong Ding Oolong is a classic Taiwanese oolong tea traditionally associated with the Dong Ding Mountain area of Lugu Township in Nantou County, Taiwan. It is known for its balanced roasting, rich aroma and smooth, rounded flavour.
 
The name “Dong Ding” means “Frozen Summit.” According to tradition, the tea was originally grown on steep mountain slopes where farmers had to tighten their toes to maintain balance while climbing, giving rise to the name.
 
Dong Ding Oolong is made from carefully selected tea leaves that undergo withering, tossing, partial oxidation, rolling and roasting. The leaves are tightly rolled into compact balls, which gradually open during brewing and release their layered fragrance.
 
Traditional Dong Ding is moderately oxidised and roasted, giving it a warmer and fuller character than many modern light-style Taiwanese oolongs. The roasting develops notes of toasted grain, roasted nuts, ripe fruit and honey while preserving the tea’s natural floral sweetness.
 
When brewed, Dong Ding Oolong produces a clear golden-amber liquor with a warm and inviting aroma. The flavour is smooth, mellow and full-bodied, with notes of roasted nuts, ripe fruit, honey, flowers and a gentle mineral character, followed by a sweet and lingering finish.
 
Dong Ding Oolong is an excellent choice for those who enjoy balanced oolong teas with both floral fragrance and roasted depth. Its rounded texture and evolving flavour make it particularly suitable for traditional Gongfu brewing.
 
Tasting Notes:
Roasted nuts, toasted grain, ripe fruit, honey, floral, smooth, mellow, rounded and lingering finish
 
Wellness Notes:
Naturally rich in tea polyphenols
Contains natural antioxidants
A warming and aromatic tea suitable for daily drinking
A good choice for those who enjoy smooth and traditionally roasted oolong teas
 
Store:
Keep in a cool, dry place away from direct sunlight, moisture and strong odours
 
Brewing Temperature:
90–95°C
 
Brewing Amount:
5–7g
 
Brewing Time:
Around 15–25 seconds for the first infusion