Taiwan Dong Ding Oolong | Tai Wan Dong Ding Wu Long - Option: 1 kg

Taiwanese Dong Ding Oolong – Tai Wan Dong Ding Wu Long 台灣凍頂烏龍 is one of the most iconic Taiwanese oolongs and represents one of the fundamental pillars of modern Taiwanese tea culture. It originates from the Dong Ding 凍頂 area in the Lugu 鹿谷 region in central Nantou County, Taiwan, where during the 19th century the tradition of Taiwanese semi-oxidized teas inspired by the original Wuyi 武夷山 oolongs from Fujian began to develop.

The name Dong Ding 凍頂 is often translated as “Frozen Peak” or “Icy Summit,” but in the local dialect it more likely refers to the steep mountain slopes that make one’s knees “shake from the cold” while climbing. Historically, authentic Dong Ding Oolong production was concentrated around only a few villages in the Lugu area and around Dong Ding Mountain itself. Traditionally, the original terroir mainly includes the villages of Lugu 鹿谷, Yonglong 永隆 and Fenghuang 鳳凰.

However, as Dong Ding became increasingly popular, the name gradually began to be used for teas from other parts of Taiwan processed in a similar style. Today, many teas sold as “Dong Ding” do not actually originate from the original area. For quality-oriented producers, therefore, not only the processing style but also the true leaf origin and cultivar remain important.

This tea combines two important modern Taiwanese cultivars – Cui Yu 翠玉 (TTES #13) and Jin Xuan 金萱 / 金軒 (TTES #12). The combination of these two cultivars creates a harmonious profile linking floral freshness, gentle creaminess and the lightly roasted character typical of more traditionally processed Taiwanese oolongs.

Cui Yu 翠玉, literally “Jade Jadeite,” was developed in Taiwan as a cultivar suitable for aromatic oolongs. It is known for its pronounced floral aroma, freshness and slightly greener character. In the cup, it often brings notes of orchids, spring blossoms and fresh vegetation.

Jin Xuan 金萱 / 金軒 (TTES #12), also known as “Milk Oolong,” is one of the most famous modern Taiwanese cultivars. It is renowned for its softness, roundness and naturally creamy character. It gives the tea smoothness, sweetness and lightly buttery or milky notes that beautifully complement the roasted Dong Ding style.

Typical Dong Ding Oolong is medium oxidized and traditionally lightly to moderately roasted. This gentle roasting is one of the defining characteristics of the style and distinguishes it from the very fresh modern high-mountain oolongs. The result is a harmonious combination of floral freshness, roasted tones and rounded sweetness.

The infusion has a golden-amber color and an aroma reminiscent of roasted chestnuts, butter cookies, orchids, honey, lightly caramelized grains and gently roasted nuts. The flavor combines floral elegance, mountain oolong minerality and a pleasant roasted character with a long sweet aftertaste.

Dong Ding Oolong is often considered an ideal introduction to the world of more traditionally processed Taiwanese oolongs. It offers greater depth and stability than very light modern oolongs, while still preserving the softness, purity and elegance typical of quality Taiwanese teas.

Flavor profile:
Roasted chestnuts, butter cookies, orchids, honey, caramelized grains, gently roasted nuts, mineral sweetness and a long silky finish.

Western preparation:
We recommend using approximately 5 g of tea per 250 ml of water at 90–95 °C. Steep for approximately 2–3 minutes. The tea is suitable for multiple infusions.

Gong Fu Cha 功夫茶 preparation:
For traditional preparation, we recommend using approximately 8 g of tea per 150 ml of water at 90–95 °C. Steep the first infusion for around 20–25 seconds, then gradually increase the steeping time for subsequent infusions. The tea usually provides around 6–8 full infusions, during which the aroma gradually evolves from floral freshness toward deeper sweetness, roasted notes and honey tones.