TAN BEI DONG DING
CHARCOAL BAKED FROZEN PEAK
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Dong Ding Oolong is a highly regarded Wulong tea produced in Taiwan. It originates from the Dong Ding Mountain in the Nantou County region, where its unique growing conditions and traditional processing methods contribute to its distinct flavor profile. MORE
COMPETITION GRADE
AROMA
Fruity, creamy
TASTE
Nutty, bakery, spicy
CULTIVAR: Jin Xuan
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Dong Ding Oolong is a highly regarded Wulong tea produced in Taiwan. It originates from the Dong Ding Mountain in the Nantou County region, where its unique growing conditions and traditional processing methods contribute to its distinct flavor profile. MORE
COMPETITION GRADE
AROMA
Fruity, creamy
TASTE
Nutty, bakery, spicy
CULTIVAR: Jin Xuan
HARVEST: Spring, 2023
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
CHARCOAL BAKED DONG DING (COMPETITION GRADE)
ABOUT
Dong Ding Oolong is a highly regarded Wulong tea produced in Taiwan. It originates from the Dong Ding Mountain in the Nantou County region, where its unique growing conditions and traditional processing methods contribute to its distinct flavor profile. Dong Ding Mountain is located at a high altitude (600-900 meters), providing a cool climate, misty weather, and rich soil—ideal conditions for tea cultivation. The mountain's elevation and environment help produce tea leaves with concentrated flavors and aromas. The production of Dong Ding tea dates back to the early 19th century when tea was brought from Wuyishan in Fujian Province, China. Over time, local farmers adapted these methods, developing the unique characteristics of Dong Ding Oolong.
Dong Ding tea is categorized as a semi-oxidized Oolong, typically undergoing oxidation levels between 30% and 70%. This variation in oxidation contributes to the tea's complexity. Dong Ding tea is known for its rich, complex aroma, often featuring floral, fruity, and roasted notes. It typically carries a sweet, honey-like fragrance with hints of orchid, fruit, and sometimes a slight nuttiness. The tea is characterized by a smooth mouthfeel. A natural sweetness that lingers on the palate, often described as caramel or honey undertones. Flavors can range from floral and fruity to nutty, with roasted or toasty notes frequently present. The aftertaste is usually long and pleasant, leaving a sweet sensation that can remind one of the tea's fragrant nuances. Its cultivation and processing highlight the deep relationship between nature, culture, and craft, making it more than just a beverage—it's a journey into the heart of Taiwanese tea heritage.
Production process:
1-Freshly picked tea leaves are spread out and left to wither, losing moisture and becoming soft.
2-The leaves are gently rolled to break the cell walls, initiating oxidation and shaping the leaves.
3-The leaves are allowed to oxidize for a specific time, depending on the desired flavor profile.
4-The final step involves roasting or firing the leaves to stop the oxidation and lock in the flavors.
Tan Bei is a traditional roasting technique used to process certain types of tea, mainly Wulong tea. This technique is often associated with preparing high-quality teas, especially in China and Taiwan. The Tan Bei technique involves using low to medium heat, which is more gentle compared to other roasting methods. This helps preserve the delicate flavors of the tea leaves while still imparting the desired roasted notes. Careful control of temperature ensures that the tea leaves are roasted evenly, preventing any parts from burning. Achieving uniformity in roasting is crucial for maintaining the overall flavor balance. The slow and careful roasting process enhances the complexity of the tea, adding layers of flavor such as nutty, floral, and toasty notes while avoiding the bitterness that can come from high temperatures. This method effectively reduces any residual moisture in the leaves, making the tea more stable for storage and enhancing its shelf life. It also helps concentrate the flavor. Tan Bei roasting is often performed by skilled artisans who have honed their craft over the years. Their experience allows them to judge when the tea has reached the perfect roast level based on factors like aroma, color, and taste.
ORIGIN
Lugu Township is a well-known area in Nantou County, Taiwan, famous for its rich tea culture. Lugu is situated in central Taiwan, surrounded by mountains with elevations ranging from a few hundred to more than a thousand meters above sea level. The altitude and rugged terrain create a unique microclimate ideal for tea cultivation. The township experiences a mild climate with cool temperatures, ample rainfall, and misty conditions. This weather is perfect for growing high-quality tea leaves as it prevents overexposure to direct sunlight and promotes slow growth, enhancing the flavor profiles of the teas. Local farmers have preserved traditional cultivation and processing methods, passing knowledge down through generations.
ORGANOLEPTICS
The dry leaves offer a deep, sweet, floral, and baked fragrance, delicately intertwined with gentle hints of nori, wood, roasted chestnuts, and seeds. When the leaves are warmed, their aroma transforms, revealing creamy, milky notes reminiscent of salted caramel. Following rinsing, the scent evolves into a captivating blend of mineral, woody, and nutty notes, continually shifting with each infusion and showcasing its complex character.
The taste presents a delightful contrast of sweetness and saltiness, perfectly balanced with mineral, spicy, and bakery notes. This tea is powerful and strong, leaving a long-lasting aftertaste that lingers beautifully on the palate. A remarkable sensation envelops the mouth, with mineral hints gracing the tip of the tongue. Each new infusion tells a different story, revealing the tea's multifaceted flavor profile. Designated as a true 'Gongfu' tea, it warrants special attention and care during preparation to appreciate its nuances fully. In the aroma cup, one discovers a sugary sweet fragrance of honey and vanilla, completing the sensory journey and inviting a deeper appreciation of this exceptional brew.
Dong Ding Oolong is a highly regarded Wulong tea produced in Taiwan. It originates from the Dong Ding Mountain in the Nantou County region, where its unique growing conditions and traditional processing methods contribute to its distinct flavor profile. Dong Ding Mountain is located at a high altitude (600-900 meters), providing a cool climate, misty weather, and rich soil—ideal conditions for tea cultivation. The mountain's elevation and environment help produce tea leaves with concentrated flavors and aromas. The production of Dong Ding tea dates back to the early 19th century when tea was brought from Wuyishan in Fujian Province, China. Over time, local farmers adapted these methods, developing the unique characteristics of Dong Ding Oolong.
Dong Ding tea is categorized as a semi-oxidized Oolong, typically undergoing oxidation levels between 30% and 70%. This variation in oxidation contributes to the tea's complexity. Dong Ding tea is known for its rich, complex aroma, often featuring floral, fruity, and roasted notes. It typically carries a sweet, honey-like fragrance with hints of orchid, fruit, and sometimes a slight nuttiness. The tea is characterized by a smooth mouthfeel. A natural sweetness that lingers on the palate, often described as caramel or honey undertones. Flavors can range from floral and fruity to nutty, with roasted or toasty notes frequently present. The aftertaste is usually long and pleasant, leaving a sweet sensation that can remind one of the tea's fragrant nuances. Its cultivation and processing highlight the deep relationship between nature, culture, and craft, making it more than just a beverage—it's a journey into the heart of Taiwanese tea heritage.
Production process:
1-Freshly picked tea leaves are spread out and left to wither, losing moisture and becoming soft.
2-The leaves are gently rolled to break the cell walls, initiating oxidation and shaping the leaves.
3-The leaves are allowed to oxidize for a specific time, depending on the desired flavor profile.
4-The final step involves roasting or firing the leaves to stop the oxidation and lock in the flavors.
Tan Bei is a traditional roasting technique used to process certain types of tea, mainly Wulong tea. This technique is often associated with preparing high-quality teas, especially in China and Taiwan. The Tan Bei technique involves using low to medium heat, which is more gentle compared to other roasting methods. This helps preserve the delicate flavors of the tea leaves while still imparting the desired roasted notes. Careful control of temperature ensures that the tea leaves are roasted evenly, preventing any parts from burning. Achieving uniformity in roasting is crucial for maintaining the overall flavor balance. The slow and careful roasting process enhances the complexity of the tea, adding layers of flavor such as nutty, floral, and toasty notes while avoiding the bitterness that can come from high temperatures. This method effectively reduces any residual moisture in the leaves, making the tea more stable for storage and enhancing its shelf life. It also helps concentrate the flavor. Tan Bei roasting is often performed by skilled artisans who have honed their craft over the years. Their experience allows them to judge when the tea has reached the perfect roast level based on factors like aroma, color, and taste.
ORIGIN
Lugu Township is a well-known area in Nantou County, Taiwan, famous for its rich tea culture. Lugu is situated in central Taiwan, surrounded by mountains with elevations ranging from a few hundred to more than a thousand meters above sea level. The altitude and rugged terrain create a unique microclimate ideal for tea cultivation. The township experiences a mild climate with cool temperatures, ample rainfall, and misty conditions. This weather is perfect for growing high-quality tea leaves as it prevents overexposure to direct sunlight and promotes slow growth, enhancing the flavor profiles of the teas. Local farmers have preserved traditional cultivation and processing methods, passing knowledge down through generations.
ORGANOLEPTICS
The dry leaves offer a deep, sweet, floral, and baked fragrance, delicately intertwined with gentle hints of nori, wood, roasted chestnuts, and seeds. When the leaves are warmed, their aroma transforms, revealing creamy, milky notes reminiscent of salted caramel. Following rinsing, the scent evolves into a captivating blend of mineral, woody, and nutty notes, continually shifting with each infusion and showcasing its complex character.
The taste presents a delightful contrast of sweetness and saltiness, perfectly balanced with mineral, spicy, and bakery notes. This tea is powerful and strong, leaving a long-lasting aftertaste that lingers beautifully on the palate. A remarkable sensation envelops the mouth, with mineral hints gracing the tip of the tongue. Each new infusion tells a different story, revealing the tea's multifaceted flavor profile. Designated as a true 'Gongfu' tea, it warrants special attention and care during preparation to appreciate its nuances fully. In the aroma cup, one discovers a sugary sweet fragrance of honey and vanilla, completing the sensory journey and inviting a deeper appreciation of this exceptional brew.
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