Traditional style Dong Ding Oolong

Taiwanese oolong tea

Originally, Dong Ding teas were always charcoal roasted, using charcoal made from the Longan fruitwood. Longan fruits are sweet and their sweet fruitiness also seeps into the tea leaves. This traditional roasting technique is rarely used these days, so Longan charcoal-roasted Dong Ding teas like this one are rare.

The strong fermentation and the Longan charcoal roasting enhance the characteristic dong ding aromas, resulting in a warming, sweet, full-bodied, slightly floral tea where the smoky-sweet notes of cocoa, sour cherry, and caramel make an intense but harmonic flavor. This tea goes several steeps, and the more you steep it, the stronger the flavor becomes, reaching the peak around the third, or fourth infusion. A fantastic companion for the stern autumn and winter days.

Place of origin: Lugu Township, Feng Huang village
Harvesting time: late April 2020
Roasting time: late May
Cultivar: Qing-Xin oolong
Fermentation: medium to high
Roasting: medium

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Item code: TTY154

Origin: Taiwan

Ingredients: oolong tea

Best before: JUN / 2024

Dimensions: 12 x 20 cm

Ship to:: Worldwide (List of Countries)
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How to prepare


3 g 0.1 oz 0.7 US tsp	95°C 203°F	100 ml 3.4 fl oz 100 cc	40 sec.~

STEP 1) Warm your teapot. Pour boiling water into a gaiwan or teapot, let it sit for a little while, then discard all the water.
STEP 2) Rinse. Put the tea leaves in your vessel, pour hot water over them and then discard the water quickly. This step is to "wake the leaves" a little bit.
STEP 3) Brew. Pour boiling water on your rinsed tea leaves and brew for 40 seconds.
STEP 4) Serve. Pour the tea into a pitcher, and then into cups.
STEP 5) Brew again.

❖ After the first few infusions, you can increase the steeping time (to about 40-45 seconds).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from cooking.
❖ This is how we recommend brewing this tea, but we all have our preferences, so try experimenting to find the way you like it the most.

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