Dong Ding Oolong | Oolong Tea


冻顶乌龙: highly aromatic, woody, roasted, floral, fruity, mellow, smooth, sweet, honey, warm

Tea farm location: Lugu, Taiwan

Cultivar: Qingxin

Dong Ding, also spelled as Tung Ting (Frozen Summit )Oolong, is a medium-fermented tea with an oxidation level of approximately 40%, is a semi-ball-shaped tea. It is produced in Lùgǔ Township, southwest of Nántóu County, Taiwan, at an elevation of approximately 700-1200 meters. Due to its cultivation on the Frozen Summit Mountain and processing with Qingxin Oolong buds and leaves, it is named 'Frozen Summit' Oolong Tea. Another legend has it thatdDue to the abundant rainfall on high mountains and slippery roads, tea farmers must tread carefully and cautiously as they ascend to the mountaintop. This is why it is named "Frozen Summit," and colloquially referred to as "Frozen Toe Tips."

The tea exhibits a golden and bright liquor color, intense aroma, and mellow taste, making it a renowned Oolong tea known for its harmonious combination of fragrance and flavor. As we savored its exquisite flavors, hints of sweet potato complemented the overwhelming aromatic attack, leaving a pleasant lingering sensation in our throats.

Floral, herbacious, buttery, refreshing, smooth, sweet, light-bodied

suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for up to 8times)
brewing time:
the 1st-3rd time: 10-30s
the 4th-8th time: 40-90s

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

You may also like

Recently viewed