Superfine Taiwan Qing Xiang Dong Ding Oolong Tea

Tea type
Oolong Tea
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Cream, Fruity, Grass, Milk, Sweet, Baked Bread, Creamy, Floral, Nuts, Vegetal, Astringent, Honeysuckle, Apple, Butter, Flowers, Nectar, Oats, Pear, Peach, Spinach, Thick, Beany, Salty, Honey
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Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 1 min, 45 sec 6 g 6 oz / 191 ml

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36 Tasting Notes View all

  • “Hmmm, I could have sworn I wrote a tasting note about my first session with this tea. But it’s not on the page. My earlier sessions of it were light and floral, without much roasting. This...” Read full tasting note
    dinosara 2183 tasting notes
  • “I drank 36oz of this yesterday – and will probably continue on with it later today. I was a bit surprised when I opened the packet. I’ve had a dong ding before and had my mind set on...” Read full tasting note
    ks6 1690 tasting notes
  • “It’s the perfect day to relax with some green oolong. I love this lightly floral and summer flower flavor. It tastes like youthful innocence. Definitely is one of the loveliest green...” Read full tasting note
    Mercuryhime 525 tasting notes
  • “Backlog: Sweet and lush with a very satisfying, soft and silky mouthfeel. Exotic floral notes and hints of fruit. I can taste notes of peach as well as a creamy note. A slight grassy tone in the...” Read full tasting note
    LiberTEAS 4837 tasting notes

From Teavivre

Origin: Lugu Village, Nantou, Taiwan

Ingredients: one bud with two or three leaves

Harvest time: April 22, 2015

Taste: high aroma, sweet and mellow taste with obvious osmanthus fragrance; has strong sweet aftertaste.

The tea is planted in the area at the altitude of 1000 meters. So this is also a High Mountain tea, which is known as its obvious floral fragrance. This Dong Ding Qing Xiang Oolong Tea is made of the tea leaves from Qing Xin Oolong tea tree. This tea has thick and soft leaf, refreshing tea liquid, with strong osmanthus scent. Meanwhile it has strong sweet aftertaste, which makes High Mountain tea more excellent than low altitude tea.

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36 Tasting Notes

541 tasting notes

Thanks Angel for this sample!
Sorry everyone that I kind of fell off the planet. I basically got into a school-induced rut. But here I am, with a new review for the tea I just received today and I’ll be brewing in the precious little gaiwan that Teavivre also sent me.
The dry leaf smelled surprisingly fruity to me. I’ve only had one other dong ding and it was much more roasted smelling than this one. The leaves are rolled into large balls, maybe even a bit larger than what I’m used to seeing.
I managed to use the gaiwan without burning myself too badly! It was my first time using one and I’m surprised it was this simple. I think that the leaves are gorgeous when brewed in this fashion. I had been worried about using the wrong amount of leaves, but it turned out just like all the photos I’ve seen!
The aroma of the tea is very floral and green. I love lighter oolongs, so this is right up my ally. There is a very light roast to this as well. I enjoy that it is there, but not so upfront that it overpowers the other smells and flavors. There seems to be a lot of flavors in this cup. Sweet, green, floral, roast, and something else that is a bit elusive; pepper?
Either way, this is a pretty brilliant tea that I’m going to continue enjoying tonight.


Gaiwan is the traditional Chinese teapot. It may burn finger for first time using. As long as you control the method, it’s easy and simple to use Gaiwan.

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64 tasting notes

From my experience this summer, the light sweet grass dry scent and subdued cane sugar and fruity, malty notes in the dry leaves’ heated scent seemed promising for a great session. The first steep confirms my expectations. Strong gao shan flavor with a potent, lingering aftertaste and rear-mouth cooling in addition to what seems like a unique Dong Ding character, distinct from other high mountain Taiwan oolongs I have tasted previously.

Although it isn’t entirely impressive flavor-wise, the development was smooth and interesting. There was a nice “green” bite in the introduction of each sip with a tart finish felt on the roof of the mouth. Complexity was relatively straightforward, but the balance was excellent. The scent remaining in the empty cup was weak and nearly monotonous. However, the gaiwan lid’s scent was well-developed, if perhaps a bit too grassy.

I missed some it the deeper bass notes common in some gao shans in this tea, leaving the first few steeps to feel somewhat unbalanced. The lack of depth is odd considering this is another autumn harvest, yet, when the session lasts upwards of 7 steeps, I cannot complain.

Thanks Teavivre!

205 °F / 96 °C

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108 tasting notes

This was a sample sent to me from the lovely folks at Teavivre. Dong Ding (sometimes Tung Ting or “Frozen Summit”) is a very beautiful tea mountain in Nantou county near the west coast of Taiwan. They produce a lot of rolled oolongs in the Taiwan/Fujian style. “Qing Xiang” (清香) means “Fragrant” or “Aromatic”.

The dry leaves lived up to their name with a very pleasant sweet aroma. As expected for a Dong Ding, the leaves are rolled into balls, but somewhat unexpectedly they are many different sizes. Some are quite a lot larger than my usual Dong Ding (indicating a lot of stems, which doesn’t mean anything in itself), while some balls were more like fine gunpowder green tea in size. The variation in leaf size had me on my guard, as such inconsistency can make infusing a tea difficult. The color was a mix of bright green mixed with gunpowder gray, like an evergreen forest in the spring.

The first three infusions did not impress me too much, having a little too green and sharp a taste for my palette. However, as the flavor that was present hadn’t become noticeably weaker I tried a fourth and was very surprised at the improvement. A hint of saltiness crept into the flavor, which changed everything. There was still the bright spring quality, but it became subdued and gentle. The aroma was delicate but unmistakably that of the wonderful sweetness you will find in an oolong withering room. Somehow a bit of cream entered the texture, mellowing the sharpness of the previous infusions. The effect was still there but now it manifested as a dryness on the front of the tongue in the aftertaste, not marring the mouthfeel. My mind wandered away to a green mountainside in Lugu, looking across the lake at the tea fields of Dong Ding. It’s really a reminder that, particularly with a rolled oolong, there can be layers of flavor that lie hidden away behind the initial taste.

A hot rinse of the leaves at the start or possibly beginning with a cooler temperature water might have made for a different beginning entirely for this tasting. Tea is a living creation, and while I love to find a Dong Ding that really wows on the first sip, I very much enjoy a tea that makes me taste and experiment to find its beauty. I’m glad to have had this chance!

(Read the full review here:

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90 tasting notes

The last of our “Superfine”s, the dry Superfine Taiwan Quing Xiang Dong Ding Oolong Tea keeps to itself, smell-wise. You get hints of possibili-teas; some petals, some mineral salt, some herbyness in the sage-y vein, but otherwise nada. In the cup, this steeps to an interesting effect: someone’s been cooking veggies all day–zucchini, celery, and bok choy–but then decided to blast the room with Febreeze and the veggies came out on top.

Definitely the greenest of our oolongs so far in the first infusion, when you get down to the sip-’sperience. Meadow-green, hot-sun-on-wet-grass green, Fifty Shades of Green. With a similarly faint yellow liquor as the Taiwan High Mountain Oolong Tea, this stuff is tailor-made for… Full review here:

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160 tasting notes

This is a rich tasting, good tea. It kind of reminds me of a milk oolong. It has some floralness to. It is also vegetal, but not in a boiled spinach-like kind of way like I experience in some other teas. This is more nuanced and sweet. I’d buy more of this.

195 °F / 90 °C 3 min, 45 sec

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328 tasting notes

Tea provided by Teavivre for review

Sniffing the wet leaves after the rinse stage, I picked up on butter, spices and a sweet flavour (like corn). This scent is very noticeable and not subtle or boring in any way.

Tasting the first steep, the aroma is much more toned down than I imagined. It’s mellow, floral, and slightly sweet. None of the flavours overpower my senses, and I didn’t taste any bitterness.

From the second to seventh steeps, it held a consistent flavour.

My husband and I had very different opinions on this tea. He really enjoys non-roasted oolongs and I do not. That’s my bias, but I can still appreciate the tea (I’m just not crazy about it).

Overall, I think it’s a nice mellow oolong. Its quiet nature is enjoyable. In comparison with cheaper oolong teas, this has a good long lasting flavour that resteeps well.

Tea parameters (Teavivre’s website suggestion):
100ml gaiwan, 7g sample, rinse and 7 infusions (30s, 30s, 35s, 45s, 60s, 100s, 120s)

200 °F / 93 °C

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510 tasting notes

After a while, all the teas of the same type start to blend together and I forget what an oolong I’ve had in the past tastes like relative to one I’m having now. Or what the difference is between Dong Ding and Tieguanyin. So, After my first isolated cup of this tea, I decided to brew it with two other oolongs I had in my cupboard (one a tieguanyin and another unknown, but I strongly suspect that it is also tieguanyin).

Unfortunately, I have no other Dong Dings to compare it with at the moment, but the tieguanyins definitely helped to put things in perspective and help me to isolate certain characteristics that I would otherwise be oblivious to.

So, without further ado, my tasting notes:
This one has a very creamy mouthfeel. I notice the floral notes first, especially in the aroma. As the tea cools it develops a nutty or bready flavor. Not something I am used to in a green oolong. However, after reading some other tasting notes, it looks like there is some question as to whether or not this oolong is slightly roasted. I’d still say its a green one, albeit unique.

the creamy breadiness sort of works its way into a soupy vegetal flavor — almost. It’s as if it’s trying to become a green tea but not quite. The floral brings it back to its senses. :p

Pretty good over all.

Flavors: Baked Bread, Creamy, Floral, Nuts, Vegetal

2 min, 30 sec

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153 tasting notes

This is one of those teas that tastes better when you combine all of the infusions. I brewed it gongfu style following TeaVivre’s instructions (rinse, 30s, 30s, 35s, 45s, 1m, 1.5m). I poured all of the infusions into a pitcher and tasted them as I went along. The individual steeps were unimpressive. Flat and slightly bitter with some unexpected milky notes. Combined though, a honeysuckle sweetness began to emerge. The milkiness was no longer there but some bitterness remained in the after taste. This was a meh sorta green oolong for me. Palatable, but nothing to write home about. Glad to have finished my sample so I can move on to other teas.

Flavors: Astringent, Honeysuckle, Milk

200 °F / 93 °C 0 min, 30 sec 5 g 4 OZ / 118 ML

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370 tasting notes

This was an incredible tea session! I opened my package to reveal these massive forest green nuggets. These beauties carried a creamy watercress scent. I placed them in my warmed gaiwan and shook them up. I removed the lid and took in a fantastic aroma. The warmed leaf smelled exactly like apple oatmeal. It was unbelievable! I knew that this would be a treat. I washed the leaf once and prepared for gongfu brewing. The steeped leaves gave off a complex fuji apple and pear scent. The liquor was a pale translucent jade. The taste was phenomenal! It was a heavy soup with a creamy finish. I could taste butter beans wrapped in magnolia nectar. The aftertaste was sweet with a warming sugared undertone. The leaves are massive! This session began in my gaiwan, and then I moved to my Zisha. Afterwards, the leaves continued to expand, so I moved to my cha hai and brewed grandpa style. The flavor became more floral and more sweet. I loved this so much. I was tea drunk and laughing throughout the session.

Flavors: Apple, Butter, Flowers, Nectar, Oats, Pear, Sweet

205 °F / 96 °C 0 min, 15 sec 7 g

Wow. That sounds impressive!


I loved it :) This will be a definite top 5 oolong for me.

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504 tasting notes

I forgot I had a sample of this tea, so finding it was a nice surprise on this otherwise lame day. The flavor is very complex. There are pea notes, floral notes, a touch of honey flavor — it’s sort of fruity and vegetal at the same time. Has a lovely and slightly spicy smell — I don’t actually get spices in the flavor though.

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