This year we choose to offer a Dong Ding Oolong finished with the traditional charcoal roast. It is different than last year's offering, and this tea has darker and more complex flavors. This appeals to those that like Da Hong Pao and Pu-erhs; those that like the newer, greener style should choose our Ali San or Li Shan.
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Tea makers have cultivated Dong Ding around the town of Luku in the foothills of Taiwan's central mountain range since the mid1800'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 longer than the other Dong Ding.
These dark brown leaves are tightly rolled into small pieces.
Very light brown, golden.
Toasty, dark and sweet notes like cooked lemon taffy.