This Oolong hails from Nantou County in central taiwan and is named after the mountain Dong Ding (translated to “frozen summit”) upon which the tea plants grow. After plucking, the leaves are gently oxidized and tightly rolled before it is traditionally roasted in bamboo baskets over a hot charcoal fire. This imparts caramel, toasty notes that gradually reveal themselves with each steeping.
When placed into a warmed gaiwan, the rolled leaves emit a slight toasted nut fragrance with subtle seaweed undertones. As the tea infuses and the leaves begin to open up, a gentle fruitiness comes through in the aroma while the taste profile is more assertive and roasted.
In the mid infusions, the reddish brown liquor yields a mellow, brown sugary brew with a smooth body that feels pleasant as it rolls across the palate. Sweet notes of weak vanilla stick to the pouring vessel, so don’t forget to stick your nose in there and appreciate the subtle nuances.
This tea can be slightly mouth-drying when brewed strong, but still leaves a pleasant lingering roasted taste on the sides of the tongue. In the late infusions, the upfront roasting fades away into a mellow smoothness dominated by sugarless caramel.