Dong Ding Qing Xiang

Medium-fermented oolong with a semi-ball shape, grown and produced in the Lu Gu tea region.

This tea is the origin of almost all Taiwanese oolong traditions, initially produced on a mountain peak in Nantou. It earned the name "Oolong from Frosty Peak." The processing technique arrived on the island with refugees from Fujian Province (China) in the mid-1960s. Some aspects of the technique became central to Taiwanese tea traditions. Today, tea named "Dong Ding" is made throughout Taiwan, and this name has come to signify the processing method rather than the region.

Aroma: Roasted, honeyed, with hints of flowers, fruits, and spices.

Flavor: Soft, sweet-creamy, complex, with nutty, pastry, and floral notes. Juicy, refreshing aftertaste.

Effect: Intoxicating, relaxing, meditative.

Harvest: 2024, Taiwan.

Brewing: Use quick infusions. Preheat your vessel—be it a thin-walled porcelain gaiwan or a resonant Yixing teapot. Use 5 grams of tea leaves for 100 ml of water. Use boiling water to fully reveal the potential of Taiwanese oolong. Don't miss the chance to enjoy the amazing, delicate, and nuanced aroma of the tea whenever possible.