Dong Ding Ming Xiang (冻顶蜜香)

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Jason
Average preparation
195 °F / 90 °C 1 min, 0 sec

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From Tea from Taiwan

Dong Ding Ming Xiang oolong tea is produced in the Dong Ding mountain area of Nantou county in Taiwan. Dong Ding is one of the most famous oolong tea producing regions in Taiwan. Its history stretches back to the 1860’s when a Dong Ding native brought several tea plants from China back to Taiwan. Dong Ding mountain proved to have ideal climate and soil conditions for oolong tea cultivation.

The Dong Ding area was near the epicentre of the 1999 earthquake that devastated Taiwan. In the aftermath of the disaster many of the tea plantations were left unattended. When work resumed on them and the neglected wu long was picked and processed it was found to have a deliciously sweet honey flavour.

Investigation showed that the oolong tea gets its honey flavour from secretions left on it by cicadas. In order to encourage this special flavour, Dong Ding Ming Xiang wu long tea must be grown without the use of pesticides.

Taiwan Ming Xiang wu long has a distinctive sweet taste and aroma. It brews a dark colour wu long tea that has a lingering sweetness that settles on the back of the tongue. Dong Ding Ming Xiang is truly one of the jewels of Taiwan wu long tea and is highly valued by oolong tea connoisseurs.

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15 Tasting Notes

92
512 tasting notes

I had several more steeps. I lost count on how many. At least eight. They were all yummy. At some point there was a lemon rind flavor. Awesome! Honey all the way through. I’ll buy more of this when I get rid of all this tea I have around. :)

TeaBrat

sounds so good!

Mercuryhime

It was! Oolongs are awesome!

TeaBrat

they are my current favorite as well…

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94
2353 tasting notes

I still have more of my Tea from Taiwan samples!!!

I steeped this in an infuser mug with 195 F water for about 1.5 minutes. Based on my experience with oolongs this seemed to be a good place to start. After my first steep I noticed the leaves have an aroma of molasses – nice! This is very nutty and toasty. I think I get an aftertaste of honey & molasses too (it is not a flavored tea I believe) …

then I notice in the description that the honey flavor is left by secretions from cicadas! How interesting. Also I learned from a documentary on wuyi tea that the dong ding oolong came to Taiwan after the wuyi tea was planted there. So it does seem like it has elements of both for sure.

2nd steep: The leaves are starting to open up here and smell VERY molasses with a hint of anise. Also some peach aromas are emerging here. This is really quite delicious! I am getting mesmerized.

3rd steep: Some woody notes are starting to emerge here and the molasses aroma is giving way to something intensely floral… pretty neat!

Recommended to those of you who like darker style oolongs.

Preparation
190 °F / 87 °C 1 min, 15 sec
Ninavampi

Wow… Cool! “Flavored” by cicadas! : ) Sounds amazing.

Camiah

hmmm, cicada secretions. I’m not so sure about it. But it sounds so good!

TeaBrat

It does sound weird… but you know there are insects all over tea plants anyway

Dorothy

If you like tea with bug secretions, Oriental Beauty is another good oolong to look for.

TeaBrat

I’ve had one OB and I liked it! :)

Mercuryhime

I loved this tea also! I thought the secretion was made by the plant as a result of being nibbled on, though. Maybe I misread.

ScottTeaMan

I think all tea has some sort of bug secretions, bugs are everywhere.

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73
1037 tasting notes

This was a sample from awhile back that got lost in the shuffle and bottom of my tin of oolongs. Oops!

I did a couple rounds in my yixing pot which were really good. First couple were quite light with later ones being sweet and almost marshmallow like. I ran out of time as I was going to a beading party (making bracelets) to be whisked off to jiujitsu, so I put the leftover leaves in a tea thermos and finished it off. Those steepings were really good – great intense flavor with creamy sweet and floral notes.

Ugg, mostly better though still congested. Nothing like doing stretching and breathing hard as theres so much congestion.

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84
190 tasting notes

yum- dark,but not too dark. roasty,nutty with a lingering sweetness that makes this tea wonderful.

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78
911 tasting notes

The Final Sipdown: Day 11
Decupboarding Total: 25

The Final Sipdown will be great for my few remaining Tea from Taiwan samples, of which this is one. I’m not exactly sure why I haven’t tried this in the ages I’ve had it. Typically, I’m a big fan of this type of oolong. And yet this sample has been sitting, lonely, in my pantry. No longer!

The smell and flavor are a bit less intense than I expect from greener oolongs, but that could be due to the length of time it has been in my pantry, vacuum-sealed or not. There seems to be a little spicy bit to the green note. It’s also darker, heavier and a little… roastier? than expected. But there’s also a sweet, light orchid-ish or some other floral note that begins to come across as the tea cools.

This really reminds me of a lighter, greener version of Samovar’s TKY or Chicago Tea Garden’s Zealong Dark. But instead of making it a dark-ish oolong that I like (green oolong fan that I am), it seems a bit indecisive to me. Not a creamy, floral, soft green oolong but not a sweet, honeyed, roasty wonder of dark oolong. It’s good, don’t get me wrong. It’s just a hint of confusing.
8g/14oz

Preparation
185 °F / 85 °C 1 min, 15 sec

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163 tasting notes

I appreciate the samples sent by Tea from Taiwan. They arrived pretty quickly. Our postman required a signature, which also happened the first few times we received tea from Teavivre, but not any longer. Anyway, I prepared this Gongfu style, rinsing first, then steeping the whole 7 gm sample in my Gaiwan for 25s,35s,45s, 90s, 120s x 2. It has a pleasing gentle scent and is the color of honey. My husband, who drinks tea unsweetened and enjoys oolongs a lot,thought it was very nice from the start. I sweeten my tea and needed the longer steep times to fully appreciate this tea. I found the warm honey notes to be very pleasing and also picked up on a bit of a toasty flavor in later steepings. We stopped at 6 or 7 infusions, though I think it may have been possible to get more because there was plenty of flavor in the last cup. The Tea from Taiwan website gives detailed instructions about brewing oolongs Gongfu style-I did not see this information until after we had made the tea, but fortunately, we had been pretty close to their recommendations

Preparation
185 °F / 85 °C

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86
411 tasting notes

Tried my sample of this last night and I LOVED it. Nutty and sweet while not too dark. YUM!!!

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85
1081 tasting notes

Thank you for my sample of this tea :) As promised here is your review.

Upon opening the pack this oolong was beautifully dark green in colour and it oozed a milky/creamy/sweet floral fragrance. Now this has been rinsed just before my initial first steep it’s exuding a strong green and fresh smell, one of the strongest oolongs I have experienced so far.

So I will do 7 steeps with my gaiwan for this oolong for the following times: 25s,35s,45s,55s,65s,75s,85s. Also note this is with just under boiling water and with 7g of tea which works out to be a whole sample.

First steep – 25s – The tea is honey coloured with a gentle floral scent. The taste is stronger than the smell, it’s very floral and a little fruity with a toasted tang. It’s also sweet and fresh tasting, a lovely example of a stronger oolong.

Second steep – 35s – Slight more floral now in fragrance. Again the same lovely fruitiness and strength but it’s sweeter than the first steep. It’s a dark sweetness similar to molasses but more subtle and fresh.

Third steep – 45s – Now this smells like toasted fresh flowers and has darkened slightly but still remains virtually honey coloured. The green flavour has increased and reminds me of raw broccoli, also the sweetness is being a little overwhelmed by the toasted flavour but the floral notes keep it fresh.

Fourth steep – 55s – Same toasted floral smell. Same colour. Perhaps a little dry and nutty could be added to the aforementioned flavours. Still fairly strong and very nice.

Fifth steep – 65s – The broccoli elements have more or less gone now and the floral tastes have come back into play with more sweetness. Also just a note about the tea, the oolong itself has now expanded in my gaiwan to reveal dark brown and dark green long twirled leaves.

Sixth steep – 75s – More subtle now than the last few steeps. Floral and sweet once more, similar to the first and second steeps. No real toasty flavour or nutiness other than for a second in the after taste.

Seventh steep – 85s – Pale yellow now in colour with very subtle floral fragrance. Very gentle and light but keeping the floral tones and sweetness.

Overall this was a very nice oolong that whilst not committing to full strength was still fairly strong and flavourful. Very fresh and pungent. Suitable for people that love strong oolong or floral tea.

Preparation
205 °F / 96 °C

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80
658 tasting notes

Ooh, my little Tea from Taiwan package arrived delightfully quickly! I wanted to try definitely unflavoured milk oolongs and ordered up their sampler. I also threw in a set of samples including this. Advance warning: I don’t know what I’m talking about or what I’m tasting, really. I just like oolong and thought this would be a good place to start learning.

I chose this at random to try first. It’s nice and mild, with a pleasant sweetness. It’s not knocking my socks off, but it’s very enjoyable. I love the scent.

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79
90 tasting notes

This is a dark oolong, plenty of toasty fragrance overlaying an orchid-y, fruity sweetness in the dry leaves. I got 4 steeps out of this, one minute duration each, by the 4th it was getting pretty ordinary so I don’t think I’ll bother with a fifth. Orchid flavour in the first and second steeps, and for some reason ‘melon’ popped into my head as well… mellowing out to toasty, new-leathery and woody flavours in the 3rd and somewhat in the fourth steeps. This is a great tea for a grey, cool and rainy day which is what we’re having in Melbourne today (not that I’m complaining after the heat we’ve had the rest of the week).

Preparation
205 °F / 96 °C 1 min, 0 sec
Heyes

Congrats on the rain.

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