- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
Dong Ding,(Tung Ting in Cantonese), is a classic high mountain oolong from Lugu Township in Nantou County. A ridge of high mountains run down the middle of Taiwan and Nantou County sits in the centre of this. Dong Ding Shan means frozen peak mountain giving an indication of the altitude at which the tea is grown. Due to the great temperature changes at these heights the tea grows more slowly concentrating all the much sought after complex aromatic oils. This type of green balled oolong became popular in the 1970s moving away from the more traditioal roasted oolongs.
Traditionally made from Qing Xin, or green heart cultivar, Dong Dong is approximately 30% oxidised hence it's dark green colour. During the shaping process the tea is rolled in a cloth ball at least 30 times, teasing out the delicious creamy notes that balled oolongs are so famous for. Multiple steeps can be made.
The very tightly rolled balls of dark green leaves with some pale brown stalks attached have a creamy floral aroma. On brewing the balls unfurl to reveal whole leaves, some still attached to their stalks. The golden yellow liquor breathes suggestions of honeysuckle and honey. The taste follows through with the same delicious floral notes, it is complex, smooth and buttery with hints of tropical fruits and a lingering creamy mouthfeel.
Cakes and desserts. Fruit.
3g / 1 scant tsp/ 200ml / 90°C / 3 mins. Repeat infusions up to 3 times.
Infusion Accessories
Brew using a tea infuser, tea pot and strainer, or a gaiwan.
Tea buds and leaves