DONG DING
FROZEN PEAK
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Dong Ding is a classic Taiwanese wulong tea from Lugu Township, known for its balanced oxidation and traditional roasting. The processing creates a harmonious profile where floral notes are integrated with warm, roasted and slightly caramelized nuances. This tea is valued for its smooth texture, depth, and a refined combination of sweetness, body, and aromatic complexity. MORE
AROMA
Floral, fruity, creamy
TASTE
Honey, nutty
CULTIVAR: Cui Yu + Jin Xuan
HARVEST: Spring, 2026
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Dong Ding is a classic Taiwanese wulong tea from Lugu Township, known for its balanced oxidation and traditional roasting. The processing creates a harmonious profile where floral notes are integrated with warm, roasted and slightly caramelized nuances. This tea is valued for its smooth texture, depth, and a refined combination of sweetness, body, and aromatic complexity. MORE
AROMA
Floral, fruity, creamy
TASTE
Honey, nutty
CULTIVAR: Cui Yu + Jin Xuan
HARVEST: Spring, 2026
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Dong Ding is a traditional wulong tea produced in Lugu Township, within Taiwan. It is made primarily from the Qing Xin cultivar, valued for its ability to develop both aromatic complexity and structural depth. The tea is known for its balanced oxidation and careful roasting, which together define its characteristic profile.
The production follows the classical wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by multiple roasting stages. These roasting steps are traditionally performed with precision, often in several cycles, to gradually develop warmth, stability, and integration. This process transforms the fresh floral character into a more rounded expression with roasted, nutty, and lightly caramelized nuances.
Dong Ding occupies a central position within Taiwanese tea culture as one of the most established and respected wulong styles. It is valued for its smooth texture, depth, and balance between freshness and roast. The tea offers a refined and structured profile, reflecting both traditional craftsmanship and the characteristics of its origin.
TERROIR
Dong Ding is cultivated in the Lugu area of Lugu Township, located in central Taiwan. The region lies at mid elevations, typically between 600 and 1,200 meters, and is characterized by a humid subtropical climate with frequent mist, abundant rainfall, and moderate temperatures. These conditions create a stable environment for tea cultivation, allowing steady and balanced leaf development.
The terrain consists of rolling hills with well-drained soils rich in minerals and organic matter. These soils provide a balanced nutrient base, supporting the growth of the Qing Xin cultivar without excessive vigor. This contributes to the density and integrity of the leaves, which is essential for both oxidation and repeated roasting stages. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. Compared to higher mountain regions, the leaves develop slightly faster, resulting in a profile that balances aromatic expression with structural strength. This balance is important for teas intended for roasting, as it supports both clarity and depth.
Another important aspect is the interaction between terroir and traditional processing. The composition of leaves grown in Lugu directly influences the outcome of oxidation and roasting, allowing the development of the characteristic Dong Ding profile. This integration ensures that the final tea expresses both the regional environment and the refinement of classical Taiwanese wulong craftsmanship.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, semi-spherical pellets, showing a dark green to brown tone with a slight sheen from roasting. The aroma of the dry leaves is warm and inviting, with notes of toasted nuts, caramel, baked grains, and a soft underlying floral nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where roasted and nutty tones are balanced by gentle floral sweetness and a light creamy undertone. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, rounded depth.
The aroma of the liquor is rich and harmonious, with a balanced combination of roasted, nutty, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by roasted grain, nutty tones, and a mild, well-integrated astringency that adds definition. The roasting contributes warmth and depth without masking clarity. The aftertaste is long and warming, with a returning sweetness and a subtle caramel-nutty finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a refined and stable final impression.
Dong Ding is a traditional wulong tea produced in Lugu Township, within Taiwan. It is made primarily from the Qing Xin cultivar, valued for its ability to develop both aromatic complexity and structural depth. The tea is known for its balanced oxidation and careful roasting, which together define its characteristic profile.
The production follows the classical wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by multiple roasting stages. These roasting steps are traditionally performed with precision, often in several cycles, to gradually develop warmth, stability, and integration. This process transforms the fresh floral character into a more rounded expression with roasted, nutty, and lightly caramelized nuances.
Dong Ding occupies a central position within Taiwanese tea culture as one of the most established and respected wulong styles. It is valued for its smooth texture, depth, and balance between freshness and roast. The tea offers a refined and structured profile, reflecting both traditional craftsmanship and the characteristics of its origin.
TERROIR
Dong Ding is cultivated in the Lugu area of Lugu Township, located in central Taiwan. The region lies at mid elevations, typically between 600 and 1,200 meters, and is characterized by a humid subtropical climate with frequent mist, abundant rainfall, and moderate temperatures. These conditions create a stable environment for tea cultivation, allowing steady and balanced leaf development.
The terrain consists of rolling hills with well-drained soils rich in minerals and organic matter. These soils provide a balanced nutrient base, supporting the growth of the Qing Xin cultivar without excessive vigor. This contributes to the density and integrity of the leaves, which is essential for both oxidation and repeated roasting stages. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating photosynthesis. Compared to higher mountain regions, the leaves develop slightly faster, resulting in a profile that balances aromatic expression with structural strength. This balance is important for teas intended for roasting, as it supports both clarity and depth.
Another important aspect is the interaction between terroir and traditional processing. The composition of leaves grown in Lugu directly influences the outcome of oxidation and roasting, allowing the development of the characteristic Dong Ding profile. This integration ensures that the final tea expresses both the regional environment and the refinement of classical Taiwanese wulong craftsmanship.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, semi-spherical pellets, showing a dark green to brown tone with a slight sheen from roasting. The aroma of the dry leaves is warm and inviting, with notes of toasted nuts, caramel, baked grains, and a soft underlying floral nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where roasted and nutty tones are balanced by gentle floral sweetness and a light creamy undertone. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, rounded depth.
The aroma of the liquor is rich and harmonious, with a balanced combination of roasted, nutty, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A gentle sweetness forms the core of the profile, supported by roasted grain, nutty tones, and a mild, well-integrated astringency that adds definition. The roasting contributes warmth and depth without masking clarity. The aftertaste is long and warming, with a returning sweetness and a subtle caramel-nutty finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a refined and stable final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.