EN
Dong Ding Lao Cha Wang ("Lord of Old Tea") is an aged Taiwanese oolong from the Dong Ding region near Lugu, Nantou County. The name Lao Cha Wang refers to teas that are re-roasted many times and aged for years, which gives them a deep, noble character.
Dong Ding is one of the most classic Taiwanese oolongs. It is typically medium to heavily oxidized and roasted in several stages, which creates a creamy, caramel-like, toasty flavor profile.
Characteristics
- Type: aged Taiwanese oolong
- Region: Dong Ding, near Lugu, Nantou County, Taiwan
- Special feature: years of aging and roasting
- Taste: soft, smooth, harmonious, warming
Aroma and Taste
Dry leaf: a deep, multifaceted aroma with notes of dried fruit, caramel and buckwheat honey, wood and roasted grain.
Infusion: soft and velvety, with hints of spice, tobacco, osmanthus flowers and baked fruit; older batches show notes of aged wood, dried plums and pastry.
Aftertaste: long, sweet and enveloping.
Why You'll Love It
A warming, relaxing tea for cool days, quiet evenings and long, unhurried ceremonies. Years of aging make its flavor softer and deeper.
How to Brew
Best prepared gongfu style in a porcelain gaiwan or a Yixing teapot.
Gongfu brewing (short infusions):
- 6–7 g of tea per 100 ml of water;
- water at 95–100 °C;
- first infusion about 20–40 s, then add 5–10 s with each following infusion.
Western-style brewing (teapot):
- 2 g of tea per 200 ml of water;
- water at 95 °C;
- steep for about 10 min.
Storage
Store in a tightly closed package, away from light, moisture and foreign odors.