Tea makers have cultivated Dong Ding around the town of Luku in the foothills of Taiwan's central mountain range since the mid-1800's. They adopted the production methods of their cousins in southern Fujian Province, and roll the large tea leaves into a ball. This traditional style is oxidized for a shorter time than the other Dong Ding.
These dark green leaves are tightly rolled.
A light brown with slightly yellow hues.
Sweet with a mixture of gardenia and lemons.
A medium body oolong. This tea may be brewed multiple times.
Creamy, like lemon taffy, with underlying vegetal notes.
4 to 5 minutes
This is one of the original oolongs made in the mountains in the middle of Taiwan. There are two schools of production and this year we are offering both. This is one we have offered over the years, and is a lightly roasted one. It has nice lemon and vegetal flavors.