Dong Ding Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Brown Sugar, Caramel, Chestnut, Honey, Maple Syrup, Roast nuts, Butter, Butterscotch, Roasted, Scotch, Sweet, Clove, Vanilla, Autumn Leaf Pile, Roasted Barley, Roasted nuts, Dried Fruit, Floral, Nutty, Raisins, Toasted, Vegetal, Wood, Cream, Nuts
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by fancyteacup
Average preparation
195 °F / 90 °C 2 min, 30 sec 4 g 8 oz / 249 ml

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25 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. I...” Read full tasting note
    90
  • “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
  • “I have to admit, this tea smelled and tasted a bit off-putting to me when I first brewed it. Maybe it was the unfamiliar roasted nuttiness in an oolong that seemed strange to me? But the more sips...” Read full tasting note
  • “Sipdown 26 Here I need to divulge a guilty secret: Daylon R Thomas sent me this quite some time ago and I have hoarded, read neglected, this in addition to a couple of other things still left in...” Read full tasting note
    90

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.

25 Tasting Notes

90
4847 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/

ms.aineecbeland

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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6 tasting notes

I have to admit, this tea smelled and tasted a bit off-putting to me when I first brewed it. Maybe it was the unfamiliar roasted nuttiness in an oolong that seemed strange to me? But the more sips I took, it really, really started to grow on me. It is truly unique and sweet and smokey and nutty, and I ended up really enjoying it.

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90
935 tasting notes

Sipdown 26

Here I need to divulge a guilty secret: Daylon R Thomas sent me this quite some time ago and I have hoarded, read neglected, this in addition to a couple of other things still left in his original posting box. On the upside though, I am currently on a green and oolong whirl, so that’s better because I am appreciating such teas more at this time, right, right?

So here I am having the last of this now. I have had it before and loved it.

Today, I reached blindly into Daylon’s box, knowing that whatever I found would be an oolong, and pulled this one out. The context here is that yesterday I spent the day with that honey caramel sweet spice Jin Guanyin Wuyi oolong from Verdant with the sweetness continuing throughout all the steeps. I wasn’t necessarily in the mood for a something all that sweet today after that extended session, but here we are.

Yes indeed—sweet. Caramel sweet. Maple sweet. Someone mentioned chestnut. I can see that. I just had some roasted chestnuts last week and this tea shares a bit of that caramelized sweet starchiness of them. I can see the whiskey or bourbon aspect too with the richness of the roast. There’s a bit of spice and a bit of wood. Roast sweet potato with marshmallow and caramelized nuggets of walnuts or pecans perhaps.

There’s a considerable overlap in flavours with yesterday’s tea, but here the char and strong spice and woodiness is absent.

It’s interesting that the more I drink oolongs, the more sensitivity to their flavours I develop. Of course, that makes sense. Truly when I was just starting out on oolong journey and I read someone posting reviews with one tea containing twenty-five or so flavours, it seemed a bit much. I get it now. I am becoming much more familiar with how a tea can morph in flavours and how each sip can contain several. Tea journey is a fascinating thing.

To be continued.

Thanks, Daylon, for the share.

And it’s a sip down!

Steeped: 5

Flavors: Caramel, Chestnut, Honey, Maple Syrup, Roast nuts

Daylon R Thomas

It’s a roasted Dong Ding, so it can actually improve with age lol. That was one of the better ones I’ve had and one of my favorite fall/winter teas because of its flavors. I’m glad you enjoyed and appreciated it :)

Evol Ving Ness

Hahaha, yes, good point. I will buoy myself up with that. :)
And that I did. It was a happy way to spend my day with all
else that I was doing.

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95
1007 tasting notes

My uh oh was a beautiful mistake. I stored two cups worth of the Dong DIng in a very old bag of Golden Orchid. There were leftover vanilla beans that enhanced the natural profile. Still dry, figgy like tea, but the vanilla added a sweetness reminding me of coffee just splashed with cream. Or Thai-Iced tea. Either way, good.

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78
29 tasting notes

Dong Ding Oolong from Fenghuang, Nantou is a medium oxidized and heavy roasted tea. Typically for Dong Ding, it is intensely sweet, like syrup, combined with roasted flavours. This one further gives hints of clove and a slight vanilla astringency. On the downside, it felt like not as many infusions were possible as I expected.

Flavors: Clove, Maple Syrup, Roasted, Sweet, Vanilla

Preparation
205 °F / 96 °C 0 min, 45 sec 1 tsp 3 OZ / 100 ML

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82
107 tasting notes

First off, the aroma of the dry leaf is amazing. Roasty, nutty, caramel, and yes – roasted corn like the tasting notes on the website indicate. Wet leaf aroma adds a bit of smoke. As the leaves open I notice lots of stems (again, good? bad? don’t know). Decided to brew this gongfu, starting with 30 second steeps. The next time I need to remember to follow the brewing tips and use 6-8 grams of tea, or brew grandpa style because my first steep wasn’t that great (user error – not enough tea). Anyway, longer steeps (a minute) were better. The flavor is nutty, roasty, and sweet and the aftertaste lingers on the tongue. So different from the un-roasted/lightly roasted and more floral dong dings I’ve had. I’m looking forward to trying this grandpa style, I think this tea is probably more suited to that style, for me anyway. I love a dark, robust oolong and this is definitely one of those. It’ll be great in the cold winter months.

EDIT: Did try this grandpa style at work, and it was wonderful.

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88
54 tasting notes

First Sip Thought: “Squash.”

Smell: Before I enjoyed the slightly roasty and floral aroma, I admired the leaves for quite some time. They are dark and tightly rolled which of course makes it more fun to watch steep.

Taste: You may remember when I wrote about Eco-Cha and their mission late last year. You can view that post here. This tea was hand picked in small batches September 2014 in Yong Long, Nantou, Taiwan (just above Dong Ding Mountain). Hand picked. When you drink this tea, stop and think about that for a moment. You’ll appreciate your cup a lot more. This oolong is not as strong as I was hoping but still offers great flavours. To explain my first sip thought, the initial few sips taste just like a plate full of freshly roasted vegetables. Eco-Cha narrows it down to a roasted summer squash as the predominant flavour and I have to agree. I also noticed a dry fruit flavour along with nutty characters. So I guess you can also say another thought that came to my mind during the first sip was “trail mix!” This tea has me very excited to give the rest of the oolongs I have from Eco-Cha a try.

www.theteacupoflife.com

Preparation
3 min, 0 sec

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518 tasting notes

I like oolong. I prefer more green oolongs, but this is a roasty oolong I can get behind.

It’s got just the right amount of roast to be nice and nutty. It still has floral notes and buttery notes and creamy notes.

I quite like this one.

TheTeaFairy

I loved this one!

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154 tasting notes

Though roasted, this tea is still light. The aroma is of roasted corn, nuts, and leaves—perfect for the first crisp day of Autumn. Sipping on the tea after brewing, I get a strong taste of barley, but it isn’t strong enough to be off-putting. This would be great brewed as an iced tea with some honey, or brewed extra strong since the flavor was a bit watery for me.

Flavors: Autumn Leaf Pile, Roasted Barley, Roasted nuts

Preparation
4 min, 0 sec 1 tsp 8 OZ / 236 ML

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