2009 Winter Dong Ding - Taiwan Oolong Tea

Tea type
Oolong Tea
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Edit tea info Last updated by Jillian
Average preparation
185 °F / 85 °C 1 min, 30 sec

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  • “(A free sample included with my last order from Norbu) This is a warm, dark, toasty oolong. It reminds me a lot of the Tung Ting I got from TenRen, and my longtime companion SeaDyke Ti Kuan Yin. ...” Read full tasting note
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    teaddict 311 tasting notes

From Norbu Tea

-Harvest: Winter, 2009
-Growing Area: Jenai Township, Nantou County, Taiwan
-Elevation: +/-3,300 ft (1,000 M)
-Varietal: Qing Xin
-Oxidation: 25%
-Roasting: 40%

This Dong Ding (Tung Ting) oolong tea is from Nantou County, Taiwan’s largest county and most productive tea growing region. It is one of Taiwan’s most famous teas, named after Dong Ding mountain in central Nantou. According to the story, a student who had gone to study in Fujian in the late 1800’s brought some Qing Xin cultivar tea plants back to his home on Dong Ding mountain, where he planted them and began producing oolong teas from these plants. The environment on Dong Ding mountain proved to be ideal for oolong cultivation, so the tea produced in this region of Nantou county became one of Taiwan’s most famous and highly sought after.

This tea was hand picked and processed during the Winter harvest season of 2009. The roasting of this tea was done in the traditional manner using glowing (not flaming) charcoal that has been covered with ash (usually from burned rice hulls) to prevent flare ups and smokey tastes from penetrating & overpowering the tea flavor. The roast is what I would term a “medium” roast, and the producer refers to this tea as 40% roasted. It is not as light as the medium roasted oolong from Alishan that we also carry from the Winter 2008 season, but it is not as dark a roast as the traditional Wu Yi Oolongs that we also carry.

The roasty & fruity flavor profile of this tea is a good balance of the distinctly “charcoal roasted” taste with the other distinctive notes of roasted nuts & dried stone fruit (peaches?). What gets me about this tea is the mouthfeel. It’s smooth and thick without being soupy, and the Hui Gan (bittersweet aftertaste) is long-lasting, nutty, sweet and remarkable.

About Norbu Tea View company

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1 Tasting Note

70
311 tasting notes

(A free sample included with my last order from Norbu)

This is a warm, dark, toasty oolong. It reminds me a lot of the Tung Ting I got from TenRen, and my longtime companion SeaDyke Ti Kuan Yin. First impression is just toasty, roasty, dark, woody. Then it starts to open up a little, fruity, sweet, complex.

I started 185 degree water, 3.5 grams of tea in one of my larger yixing pots, but not filling fully—trying to keep it to about 1 gram leaf to 1 oz water. Each new infusion, the first impression is the toastedness, then the fruity sweetness becomes apparent after a few sips, as those the toasty tastebuds are getting saturated and there is attention available to notice the sweet fruity backdrop. Later infusions more quickly drop the toasted mask, and show these flavors sooner.

I think I might prefer this with a little less roast, so that I get to the sweet/fruity sooner. I agree with Greg’s description of the very smooth rich feeling of the liquor, and the remarkably pleasant aftertaste.

Preparation
185 °F / 85 °C 1 min, 30 sec

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