EN
Dong Ding, or "Frozen Summit," is a high-quality Taiwanese oolong that grows in the mountains at an altitude of about 700 meters. Mist and a cool climate slow the growth of the bushes, so the leaves accumulate rich flavor and aroma. The name refers to this cool, misty summit.
The leaves are picked by hand several times a year: in spring, summer and autumn. Processing is minimal: withering, rolling and drying. The number 3 in the name marks the grade in the line. This oolong was originally grown for the imperial court, and today it is loved for its bright flavor.
Characteristics
- Type: oolong
- Origin: Taiwan, mountains at about 700 m
- Harvest: by hand, in spring, summer and autumn
- Form: loose leaf
- Flavor: fresh, spicy, with a light astringency and fruit
Aroma and Taste
Dry leaf: fresh and multifaceted, with milky and minty notes.
Liquor: a bright, piquant taste with pleasant astringency and fruity undertones.
Aftertaste: minty sweetness and a light astringency linger for a long time.
Why You'll Love It
This tea is invigorating and helps you focus, so it is convenient to drink during the day. Its rich flavor palette is interesting for lovers of Taiwanese oolongs, and the soft astringency makes it harmonious. Brew it in a gaiwan or a small Yixing clay or porcelain teapot, warming the vessel first.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 6–7 g of tea
- Water at 90–95 °C; warm up the vessel first
- Infusions of 10–15 s, then add 5–10 s each time
- The tea holds up for 5–7 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 90–95 °C
- Steep for 3–5 min
- The leaf can be re-steeped 2 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
