Chinese: 陈年有机冻顶乌龙
Origin: Nantou, Taiwan
Vintage: 2016
Cultivar: Qing Xin
Harvest: Mid-May
Oxidation: Traditionally around 30–40% for the style
Processing: Sunshine Withering → Indoor Withering → Rolling → Drying → Roasting
Status: Organic
Dong Ding is one of Taiwan's historically important roasted oolong styles.
The style originated around Dong Ding Mountain in Nantou. Tea plants connected to Fujian oolong traditions were introduced to the area in the 19th century, after which a distinctive local processing method developed.
Traditional Dong Ding occupies a middle ground between very green Taiwanese high-mountain oolong and heavily oxidized dark oolong. Moderate oxidation develops ripe-fruit and floral compounds, while roasting removes greener notes and adds warmth and depth.
This lot was produced in 2016 from the Qing Xin cultivar. Extended ageing allows the sharper edges of the roast to integrate and the aromatic profile to become softer and more cohesive.
The leaves are tightly rolled and gradually unfurl through repeated Gong Fu infusions.
Profile: Spring flowers · Fresh-cut grass · Creamy butter