TAN BEI DONG DING
CHARCOAL BAKED FROZEN PEAK
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Tan Bei Dong Ding is a traditionally roasted wulong tea from Lugu Township, refined through multiple charcoal baking stages. The “tan bei” process deepens the profile, transforming floral notes into a more integrated expression with roasted, nutty, and caramelized nuances. This tea is valued for its smooth texture, warmth, and a balanced, mature character with lasting depth. MORE
COMPETITION GRADE
AROMA
Fruity, creamy
TASTE
Nutty, bakery, spicy
CULTIVAR: Jin Xuan
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Tan Bei Dong Ding is a traditionally roasted wulong tea from Lugu Township, refined through multiple charcoal baking stages. The “tan bei” process deepens the profile, transforming floral notes into a more integrated expression with roasted, nutty, and caramelized nuances. This tea is valued for its smooth texture, warmth, and a balanced, mature character with lasting depth. MORE
COMPETITION GRADE
AROMA
Fruity, creamy
TASTE
Nutty, bakery, spicy
CULTIVAR: Jin Xuan
HARVEST: Spring, 2023
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
Tan Bei Dong Ding is a traditionally roasted wulong tea produced in Lugu Township, within Taiwan. It is made primarily from the Qing Xin cultivar, selected for its ability to develop both aromatic complexity and structural depth. This style represents a more classical interpretation of Dong Ding, where roasting plays a central role in shaping the final profile.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by multiple charcoal roasting stages. The “tan bei” process is carried out gradually, often in several cycles, allowing the tea to develop depth, stability, and integration without losing balance. This roasting transforms the fresh floral character into a warmer expression with roasted, nutty, and lightly caramelized notes.
Tan Bei Dong Ding occupies a distinctive position within Taiwanese tea culture as a mature and structured style of wulong. It is valued for its smooth texture, depth, and the harmony between roast and leaf character. The tea offers a refined profile where warmth, sweetness, and structural clarity are carefully balanced through traditional craftsmanship.
TERROIR
Tan Bei 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, supporting steady and balanced leaf development.
The terrain consists of rolling hills with well-drained, slightly acidic soils rich in organic matter and minerals. These soils provide a balanced nutrient base, allowing the Qing Xin cultivar to develop strong leaf structure without excessive growth. This structural integrity is essential for teas intended for repeated roasting, as it supports both durability and depth. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. Compared to higher mountain regions, the leaves develop slightly faster, resulting in a profile that balances aromatic expression with structural strength. This balance is particularly important for the “tan bei” style, where the leaf must withstand multiple roasting cycles.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in Lugu directly influences the outcome of oxidation and charcoal roasting, allowing for the development of a stable and integrated profile. This coordination ensures that the final tea expresses both the character of the region and the warmth and depth introduced through traditional roasting techniques.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a deep brown to dark olive tone with a matte surface, reflecting multiple roasting cycles. The aroma of the dry leaves is warm and developed, with notes of roasted nuts, cocoa, caramel, and light wood. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a deep and layered aromatic profile where roasted and nutty tones are supported by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, slightly creamy and woody depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, 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, cocoa-like nuances, and a very mild, well-integrated astringency. The “tan bei” roasting is reflected in the depth and warmth, while careful processing preserves clarity and balance. The aftertaste is long and warming, with a lingering sweetness and a subtle woody-caramel finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and mature final impression.
COMPETITION GRADE
Tea competitions are a central element of Taiwan's tea culture. Revived in 1976 after a long hiatus, these competitions were designed to identify the finest teas, particularly the island's renowned oolongs, while also encouraging investment in the industry and promoting proper tea brewing techniques. The competitions play a crucial role in maintaining the high quality of Taiwanese tea, as only the most esteemed producers are eligible to participate.
These events focused on specific types of tea, such as Oriental Beauty, Dong Ding, Tie Guan Yin, and Bao Zhong (Pouchong). Each tea-growing region often holds its own competition, with some taking place twice a year.
A defining feature of the competition is its use of a blind tasting system, where judges assess the teas without knowing the producers' names. During the evaluation, three grams of tea are steeped in 150 ml of water for six minutes. The teas are judged on multiple criteria: appearance, color of the infusion, aroma, and taste, with even subtle details, such as leaf shape and aromatic notes, playing a significant role. Prizes are awarded in various categories, from the top award to recognition for participation, with additional honors for high-quality teas.
Tan Bei Dong Ding is a traditionally roasted wulong tea produced in Lugu Township, within Taiwan. It is made primarily from the Qing Xin cultivar, selected for its ability to develop both aromatic complexity and structural depth. This style represents a more classical interpretation of Dong Ding, where roasting plays a central role in shaping the final profile.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by multiple charcoal roasting stages. The “tan bei” process is carried out gradually, often in several cycles, allowing the tea to develop depth, stability, and integration without losing balance. This roasting transforms the fresh floral character into a warmer expression with roasted, nutty, and lightly caramelized notes.
Tan Bei Dong Ding occupies a distinctive position within Taiwanese tea culture as a mature and structured style of wulong. It is valued for its smooth texture, depth, and the harmony between roast and leaf character. The tea offers a refined profile where warmth, sweetness, and structural clarity are carefully balanced through traditional craftsmanship.
TERROIR
Tan Bei 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, supporting steady and balanced leaf development.
The terrain consists of rolling hills with well-drained, slightly acidic soils rich in organic matter and minerals. These soils provide a balanced nutrient base, allowing the Qing Xin cultivar to develop strong leaf structure without excessive growth. This structural integrity is essential for teas intended for repeated roasting, as it supports both durability and depth. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent humidity regulating plant metabolism. Compared to higher mountain regions, the leaves develop slightly faster, resulting in a profile that balances aromatic expression with structural strength. This balance is particularly important for the “tan bei” style, where the leaf must withstand multiple roasting cycles.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in Lugu directly influences the outcome of oxidation and charcoal roasting, allowing for the development of a stable and integrated profile. This coordination ensures that the final tea expresses both the character of the region and the warmth and depth introduced through traditional roasting techniques.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing a deep brown to dark olive tone with a matte surface, reflecting multiple roasting cycles. The aroma of the dry leaves is warm and developed, with notes of roasted nuts, cocoa, caramel, and light wood. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a deep and layered aromatic profile where roasted and nutty tones are supported by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, slightly creamy and woody depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, 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, cocoa-like nuances, and a very mild, well-integrated astringency. The “tan bei” roasting is reflected in the depth and warmth, while careful processing preserves clarity and balance. The aftertaste is long and warming, with a lingering sweetness and a subtle woody-caramel finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and mature final impression.
COMPETITION GRADE
Tea competitions are a central element of Taiwan's tea culture. Revived in 1976 after a long hiatus, these competitions were designed to identify the finest teas, particularly the island's renowned oolongs, while also encouraging investment in the industry and promoting proper tea brewing techniques. The competitions play a crucial role in maintaining the high quality of Taiwanese tea, as only the most esteemed producers are eligible to participate.
These events focused on specific types of tea, such as Oriental Beauty, Dong Ding, Tie Guan Yin, and Bao Zhong (Pouchong). Each tea-growing region often holds its own competition, with some taking place twice a year.
A defining feature of the competition is its use of a blind tasting system, where judges assess the teas without knowing the producers' names. During the evaluation, three grams of tea are steeped in 150 ml of water for six minutes. The teas are judged on multiple criteria: appearance, color of the infusion, aroma, and taste, with even subtle details, such as leaf shape and aromatic notes, playing a significant role. Prizes are awarded in various categories, from the top award to recognition for participation, with additional honors for high-quality teas.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.