Dong Ding Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Dried Fruit, Floral, Honey, Nutty, Raisins, Roasted, Chestnut, Toasted, Vegetal, Wood, Caramel, Cream, Nuts
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Tea Pet
Average preparation
195 °F / 90 °C 2 min, 15 sec 4 g 7 oz / 215 ml

Available from 1 seller.

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10 Tasting Notes View all

  • “Backlog: I am so impressed by Eco-Cha. Their packaging is gorgeous, and their teas are superb. This Dong Ding has a delicious "coffee" like flavor to it. Delicious, toasty, chestnut-y, sweet....” Read full tasting note
    90
    LiberTEAS 4366 tasting notes
  • “Reminds me of a lighter Laoshan black from Verdant. Since I mostly stay away from roastier oolongs, the coffee/malt flavors are a surprise to me. Still, it's a smooth, comforting cup, and very...” Read full tasting note
    Flowery 142 tasting notes
  • “From Reddit: "Two reviews in one day? I'm crazy and you can't stop me. I run these parts, the tea review game is mine now. The table's flipped, now I've got all the coconuts b*tch (still mourning...” Read full tasting note
    apt 51 tasting notes
  • “Ooh! This roasted Dong Ding starts out with this wonderful mild roasted nutty flavor like a Houjicha, but then it opens up to the dried fruit and honey like qualities of Dong Ding, with so much...” Read full tasting note
    80
    ShiningLion 70 tasting notes

From Eco-Cha Artisan Teas

Flavor: Roasted chicory, chestnuts, nutty, smoky, dried fruit.

Garden: This batch of tea comes from Yong Long Village, just above Dong Ding Mountain. Yong Long is known for a rich red soil which differs from other locales in Lu Gu Township. The unique flavor of the Dong Ding Oolong produced here is attributed to this soil quality, along with the fact this region is home to the most concentrated population of the most skilled oolong tea artisans in Taiwan.

Harvest: Hand picked, small batch. May 2013.

Elevation: 750m

About Eco-Cha Artisan Teas View company

Company description not available.

10 Tasting Notes

90
4366 tasting notes

Backlog:

I am so impressed by Eco-Cha. Their packaging is gorgeous, and their teas are superb. This Dong Ding has a delicious “coffee” like flavor to it. Delicious, toasty, chestnut-y, sweet. I got quite a few infusions out of this one too … and each delivered a lovely flavor.

The first cup (infusions 1 and 2) gave me a hint of raisin-y sweetness that I really enjoyed, plus the aforementioned coffee and chestnut flavors.

The second cup was a stronger raisin note, which made this cup taste even sweeter than the first. Still nutty, toasty, smoky and warm tasting.

The third cup became a little softer in taste and texture but was still very flavorful.

Here’s my full-length review: http://sororiteasisters.com/2013/11/15/dong-ding-oolong-tea-eco-cha/

seule771

Dong-ding oolong and chestnut roasted on an open fire…; these reviews brings back the memory. I am suppose to be abstaining / withdrawals even.
Thank you for sharing, good review.

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142 tasting notes

Reminds me of a lighter Laoshan black from Verdant. Since I mostly stay away from roastier oolongs, the coffee/malt flavors are a surprise to me. Still, it’s a smooth, comforting cup, and very satisfying. I’m a fan, even if I’m not exactly the target audience.

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51 tasting notes

From Reddit:
“Two reviews in one day? I’m crazy and you can’t stop me. I run these parts, the tea review game is mine now. The table’s flipped, now I’ve got all the coconuts b*tch (still mourning over the Death Grips breakup)

Crazy music references aside, the dry leaves on this one are tightly rolled balls colored a combination of black and greed. They smell like roasty nuts. The wet leaves are a bit greener, and they smell super sweet. Strangely not like the dry leaves at all.

The liquor of this tea is tan, as expected for a rolled, medium roasted oolong. It smells of buttered popcorn, a very pleasant aroma to find in a tea.

This tea is super nutty in the early infusions, and then becomes a floral, sweet gaoshan. I like this better than other roasted oolongs I’ve had (a particularly good Traditional TGY comes to mind.) The finish is great, not overly floral but just enough to cool your mouth and throat. This tea isn’t super sweet, but it’s sweet enough.

I’m having this as a night tea and it fits the bill perfectly. It’s warming and soothing. The full body and low fragrance make this great for laid back drinking. This could be my go-to tea for night drinking.

This tea is $10 an ounce, which I believe is a pretty good value, but not a steal either. I’d definitely restock this one, it’s a really nice tea. The two teas that I’ve tried from Eco-Cha have been incredible, I can’t wait to try the rest (in a week)"

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80
70 tasting notes

Ooh! This roasted Dong Ding starts out with this wonderful mild roasted nutty flavor like a Houjicha, but then it opens up to the dried fruit and honey like qualities of Dong Ding, with so much lingering sweetness. For a roasted tea, this one tastes very clean and leaves a nice clean feeling in the mouth and a tingly minty kind of freshness.

On the second steeping the roasted flavor has died off quite a bit revealing more of the sweet, nectar-like qualities of the tea. The more steepings in you go, the more creamy and mellow it gets, and the more it gives way to subtle floral, fruit and honey notes. This is a wonderful oolong for enjoying gongfu style to see how the many infusions change.

Flavors: Dried Fruit, Floral, Honey, Nutty, Raisins, Roasted

Preparation
195 °F / 90 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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89
22 tasting notes

This Spring 2013 oolong hails from Dong Ding Mountain. It is not high altitude (1000ft), but the terrain is steep and often covered with fog. The soil is incredibly rich. In addition, this region is home to the most concentrated population of the most skilled oolong tea artisans in Taiwan.
The tea is hand-picked in small batches.
The dry leaf looks amazing – tiny coils that resemble snails – and the scent is wood and spring shrub or vegetative, plus some smokiness.
The taste is mellow, sweet syrupy, chestnut notes with slight raisin and smoked notes. There is a definite English floral note that lingers. It could be hyacinth (green, sweet, floral). There is minimal astringency, no dryness.
The second infusion delivered a sweeter flavor – time for those raisin notes to shine.
Overall, it delivers a complex taste – as well as many cups (up to four infusions last count).

Flavors: Chestnut, Floral, Raisins, Toasted, Vegetal, Wood

Preparation
195 °F / 90 °C 1 min, 30 sec 2 g 5 OZ / 150 ML

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96
214 tasting notes

I got this tea a little while ago when Eco-Cha had some good discounts on their older teas. This one was harvested in Spring 2013 so it is roughly a year old.

The age, I think, doesn’t matter, because this oolong is heavenly. Extremely fragrant (as much as I love fragrant teas, I don’t think I could drink this one when having a headache!), smelling like the purest, freshest, off-the-comb honey that was gathered from orchids and fruit blossoms. It tastes very sweet with a tiny amount of roastiness that balances the sweet notes out. The second resteep was even bolder in roasty notes (but they were still really mild) and also brought some vegetal notes.

This has everything I look for in an oolong. Because of its age, and because I have relatively a lot of it, I am going to make this one my evening staple… And I don’t know, but if it’s even better when it’s fresher, perhaps I am glad I got the older one :D So I don’t get too excited over it :D

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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100
225 tasting notes

This tea smells so good, roasted and warm little rolled tea leaves.
Brewed, the liquor is a dark amber jewel color and smells like roasted nuts and baked cookies.
Whoooaaaa!! The flavor is very delicious!!!! Creamy roasted goodness. I love Da Hong Pao and this one is rivaling that as my favorite roasty tea!!!!
I am glad I chose to take this down to 195 F. I am getting to where I don’t want to brew any tea at 212 F,,,it is too hot for the leaves for me. I love my tea kettle where I can set the temp that I want and 195 still gets the leaves to open and keeps them from being burned.
The wet leaves are all opened and a dark green color, as if they roasted them first and then rolled them (but I know nothing of how they create these wonderful teas).
It has that burnt sugar color and flavor in crème brûlee that I love. This is definitely a very yummy, complex, and worth getting more kind of tea!!!

Flavors: Caramel, Cream, Nuts

Preparation
195 °F / 90 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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93
84 tasting notes

2/23/14 Afternoon tea. 5g/12oz/212F/4min 2 steeps. A very enjoyable dark oolong. I wanted a good strong tea for the afternoon, and this fit the bill perfectly. Strong roasty honey/coconut aromas in a lovely deep gold tea. It reminds me strongly of the roasted chestnuts I would buy from street vendors the winter I lived in Chicago. The second steep finished with a light astringency that was really nice.

Preparation
Boiling 4 min, 0 sec 5 g 12 OZ / 354 ML
Eco-Cha 一口茶

Hi AnnaEA – glad you enjoyed this Dong Ding, it’s one of our favorites. Your roasted chestnut comment is right on!

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99
335 tasting notes

Baking Frenzy! Yeah, I finally amassed enough ingredients to bake some healthy gluten free snacks and yummies. I wanted to have a stock of food in the freezer that I could just warm things up as I need them. I still have a bunch more cooking to do, but today’s batch mostly turned out delicious. As someone who notoriously botches food, this was a pleasant experience. Only the cheesy millet cakes turned out meh, not sure if it is fault of me or it just not being something I like.

Speaking of things I like, today’s tea! Eco-Cha Artisan Tea surprised me with a few of their spring and summer harvest teas and I am starting off with the first one I cracked into: Dong Ding Oolong Tea (Spring 2014) I thoroughly enjoyed last year’s Dong Ding, and am excited to see how this one compares and to see how my palate has evolved. The aroma of this roasted oolong is yum! Really that is what the first word in my tasting journal says about the tea’s aroma, it says a lot more, but I always consider that a good beginning. It is a blend of roasted notes and floral notes, retaining the original honeysuckle and orchid notes of the pre-roasted tea. The roasted notes start out with sweet caramelized sugar, cashew butter, roasted sesame, and a hint of acorn squash. It is quite sweet and the mild hint of smoke at the finish adds a level of complexity and is a really great finish.

Unsurprisingly, this tea went into my gaiwan, and after a brief steeping the aroma of the tea filled my tea area. Tao, my fat fluffball of a cat actually woke up and had to come give it a sniff. Taking a cue from my cat and sniffing the wet leaves, I notice that it is a touch smokier now and also not as sweet. There is a strong cooked acorn squash (possibly grilled with that touch of smoke) along with toasted sesame and pine nuts. The liquid is where most the sweetness went, there are notes of honey, roasted sesame and cashew butter. At the end there is a distant whiff of honeysuckle nectar.

Before I get into the taste of the first steep, let me tell you a little about my relationship with roasted Dong Ding Oolongs. I always have to have some on hand, even if it is a low quality (though I of course prefer the good stuff) it is the tea I drink when I feel bad, it is the tea I drink when I am homesick, I reach for this tea on cold winter mornings and chilly autumn evenings, I sip it during summer when I am longing for autumn, this is my feel good tea…but enough of that! The taste of the first steep is sweet with a smooth mouthfeel, there are notes of roasted corn, acorn squash, and cashew butter. The initial sweet almost grain like quality at the beginning transitions to roasted nuts and a finish of spicebush* that lingers.

I should warn you all, I steeped this tea a lot, so strap in as we move onto steep two. The aroma of the liquid is a blend of sweet spicebush and cashew butter with a hint of smoke at the finish. The taste is smokier and sharper, it has a slight dryness at the finish that has a lip smacking quality. It starts out with smoke and then moves to roasted nuts, acorn squash and cashew butter, the spicebush is there at the finish again. This steep was a bit richer than the first steep.

Time for a third steeping, and the aroma of the liquid this time around is quite sweet, more so than the previous steeps. There are notes of spicebush, burnt sugar, and cashew butter, there is also just a tiny hint of smoke at the finish, but it is very faint. The taste starts out smoky, though not as strong as the previous steep, there is hint of tobacco and a finish of burnt sugar and roasted sesame. The mouthfeel starts out smooth and finishes with a slight dryness.

For the fourth steep the aroma is gentle, with subtle notes of burnt sugar and spicebush, there is a whiff of smoke at the finish. This steep is by far the mildest, it is gentle, like drifting off to sleep, the taste of smoke at the finish is faint, it fades to burnt sugar and cashew butter sweetness that lingers into the aftertaste. Recently on Twitter I was asked which roasted Dong Ding is my favorite, I listed Eco-Cha’s as part of my top three based on last year’s harvest, tasting this year’s I might have to change it to my favorite.

*A brief note on spicebush, since I have had a few people wondering what that is. I am reffering to the plant Calycanthus occidentalis which has extremely fragrant red flowers whose fragrance (at least to me) is a mixture of allspice, exotic flowers, musk, and a rich heaviness like spiced red wine. In one of the houses I lived in back in Georgia, there was a hedgerow of spicebushes between my yard and a forest, when they would bloom the aroma was intense!

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2014/08/eco-cha-artisan-teas-dong-ding-oolong.html

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