Dong Ding

This is a classic Dong Ding from the spring 2025 harvest, grown in Fenghuang Village at 850 meters elevation. It's made from the Qing Xin cultivar and finished with a light charcoal roast—everything you want in a traditional Taiwanese oolong.

About Dong Ding and Fenghuang Village

Dong Ding, which translates to "Frozen Peak," is one of Taiwan's most famous tea-growing areas, located in the central mountains of Nantou County. The name supposedly comes from the slippery, frozen mountaintops that tea farmers had to navigate during winter harvests—they'd have to "freeze their toes" to grip the icy slopes.

Fenghuang Village (鳳凰村), or "Phoenix Village," sits right in the heart of this legendary tea region. The area's combination of elevation, cool temperatures, and mineral-rich soil creates ideal conditions for growing high-quality oolong. At 850 meters, these tea plants benefit from the mountain climate without being so high that growth becomes too slow.

Tea production here goes back generations, and Dong Ding has built a reputation as one of Taiwan's benchmark oolongs. If you're going to understand Taiwanese tea culture, Dong Ding is essential drinking.

The Qing Xin Cultivar

This tea is made from Qing Xin Wū Long (青心烏龍), which translates to "Green Heart Oolong." It's one of Taiwan's heritage cultivars and is prized for producing complex, flavorful teas. Qing Xin is known for its natural sweetness, rich body, and ability to develop beautiful roasted notes without losing its character. It's the cultivar that serious Dong Ding producers prefer.

Spring 2025 Harvest

Spring teas from Taiwan are special. After the winter rest period, the plants produce leaves that are tender, aromatic, and packed with flavor. This spring 2025 harvest captures that freshness while the light roast adds depth and warmth.

Light Charcoal Roast

This Dong Ding has been given a light charcoal roast, which is part of what makes traditional Dong Ding so distinctive. The charcoal roasting process is done slowly and carefully—it's not about making the tea taste smoky or heavy. Instead, it rounds out the flavors, adds a gentle toasted sweetness, and gives the tea a warming quality that makes it incredibly satisfying to drink.

The light roast means you still get the natural floral and fruity notes of the Qing Xin cultivar, but with added complexity—think toasted nuts, subtle caramel, and a smooth, creamy texture.

What to Expect

The rolled leaves are a dark jade green with a slight sheen. When brewed, they open up into full leaves with reddish edges from oxidation.

The liquor is a beautiful golden amber color. The aroma is inviting—floral notes mixed with toasted grain and a hint of honey. The taste is rich and smooth, with a natural sweetness that builds as you drink. You'll notice layers of flavor: orchid, roasted nuts, a touch of fruit, and that characteristic Dong Ding creaminess. The finish is clean and long-lasting, with a pleasant sweetness that stays in your mouth.

This is a tea that rewards attention but doesn't demand it. It's just as good when you're busy as when you're sitting down to really focus on it.

How to Brew It

• Use water around 95°C (just off the boil)
• Start with about 6 grams per 100ml of water
• First infusion: 1 minute
• Second infusion: 30 seconds
• Third infusion: 45 seconds
• Fourth infusion: 1 minute
• You can get 5-6 infusions easily, sometimes more

The roast makes this tea a bit more forgiving than greener oolongs—it won't turn bitter if you accidentally steep it a bit too long.

Who Would Love This Tea

If you're into traditional Taiwanese oolongs, this is a must-try. It's also great if you enjoy teas with more body and roasted character but don't want anything too heavy. And if you're new to Dong Ding, this is an excellent introduction—it shows you what the style is all about without being overly roasted or intense.