Spring 2016 Dong Ding Traditional

A Oolong Tea from


82 / 100

Calculated from 1 Rating
Tea type
Oolong Tea
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Oolong Tea Leaves
Apple, Baked Bread, Butter, Caramel, Cinnamon, Coffee, Cream, Floral, Fruity, Graham, Mango, Mineral, Pear, Vanilla, Wood
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Typical Preparation
Use 4 oz / 118 ml of water
Set water temperature to 195 °F / 90 °C
Use 6 g of tea
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1 Tasting Note View all

“In recent months, I have gotten to a point with Taiwanese oolongs where I tend to prefer the lower elevation and older mountain teas. Give me a Jin Xuan, baozhong, jade, four season, or especially,...” Read full tasting note


I am glad Dong Ding Traditional is back to our tea lineup!
The dry leaves smell something like light toasted grain. Its rinsed leaves have a sweet fruit scent. This Dong Ding Traditional’s tea broth is soft and full bodied. Its Ho Yun( a throat feeling) doesn’t show up at the first few infusions and then it becomes obvious. What I like about this tea the most is its gentle Shen Jin( salivation) and it lasts very long.
I normally call Dong Ding Traditional a “middle ground” Oolong. Due to more “Shake Green”, it doesn’t have bright high notes like a lightly oxidized Oolong( Baozhong or High Mountain). Instead, it focuses on the mouth area with a very solid tea broth. Because of the same reason, Dong Ding Traditional can yield more infusions than many other Oolongs.
This Dong Ding is harvested in November 2015 and one last roast was applied in April 2016. Its varietal is Soft Stem and is harvested on Dong Ding Mountain, around 600 meters high.
*If you purchase 8 ounces of this Dong Ding Traditional, it will come in a 10 ounces vacuum pack.
*Brewing suggestion: 120ml of gaiwan with 7 grams of tea.
A quick rinse with boiling water. 1st infusion: 22 seconds; 2nd infusion: 18 seconds; 3rd infusion: 16 seconds; 4th infusion: 28 seconds; 5th infusion: 34 seconds; 6th infusion: 40 seconds; 7th infusion: 60 seconds

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