Details: 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.
Dry Leaves: These dark green leaves are tightly rolled.
Liquor: A light brown with slightly yellow hues.
Aroma: Sweet with a mixture of gardenia and lemons.
Caffeine Level: Caffeinated
Body: A medium body oolong. This tea may be brewed multiple times.
Flavors: Creamy, like lemon taffy, with underlying vegetal notes.
Brewing Time: 4 to 5 minutes
Brewing Temp: 205° Fº