Dong Ding Dark (Traditional)

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apricot, Butter, Char, Cream, Floral, Fruity, Grass, Hay, Honey, Lemon Zest, Mineral, Orange, Osmanthus, Peach, Plums, Vanilla, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 3 min, 0 sec 6 g 4 oz / 118 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

1 Own it Own it

3 Tasting Notes View all

  • “While I dislike the majority of floral flavors, roasted oolongs that retain floral notes are an exception, as have been Dong Ding oolongs in general. This roasted dong ding has a perfect balance...” Read full tasting note
    95
  • “Sarah from the upstate store is down today to help out before Thanksgiving weekend. We made this in our Dragonhouse glass tumblers! (more of those are on the way, should be here next week!) ...” Read full tasting note
    94
  • “I think everyone knows that I love Dong Ding oolongs by now. I do not drink them all that often, but when I do, I really get into them. I reviewed Harney & Sons’ Dong Ding Light a couple months...” Read full tasting note
    93

From Harney & Sons

This year, in addition to the Dong Ding we have offered in the past, we are offering a Dong Ding finished with a traditional charcoal roast. The tea has darker and more complex flavors. This appeals to those who like Da Hong Pao and Puerhs.

About Harney & Sons View company

Since 1983 Harney & Sons has been the source for fine teas. We travel the globe to find the best teas and accept only the exceptional. We put our years of experience to work to bring you the best Single-Estate teas, and blends beyond compare.

3 Tasting Notes

95
511 tasting notes

While I dislike the majority of floral flavors, roasted oolongs that retain floral notes are an exception, as have been Dong Ding oolongs in general. This roasted dong ding has a perfect balance of roast and flower, so yummy.

Preparation
195 °F / 90 °C 3 min, 0 sec

Login or sign up to leave a comment.

94
10 tasting notes

Sarah from the upstate store is down today to help out before Thanksgiving weekend. We made this in our Dragonhouse glass tumblers! (more of those are on the way, should be here next week!) Anyways, this Dong Ding is AMAZING. Roasted, sweet and fruity, it’s right up our alley. My father and I always get into a discussion about what aspects of oolongs we like the most. Sarah and I tend to like the darker, more roasted oolongs like DHP (Da Hong Pao), that have similar qualities to Pu-erhs and Lapsang. My father and his assistant Elvira on the other hand tend to prefer the lighter, more complex notes of floral, high mountain oolongs like Ali San and the lighter version of Dong Ding. Now we have a Dong Ding for him and a Dong Ding for me! YAY!

-EWH

Preparation
205 °F / 96 °C 3 min, 0 sec

Login or sign up to leave a comment.

93
334 tasting notes

I think everyone knows that I love Dong Ding oolongs by now. I do not drink them all that often, but when I do, I really get into them. I reviewed Harney & Sons’ Dong Ding Light a couple months ago, and while I liked it, I was not entirely blown away. I held off on reviewing this one as a result. I now wish I had not done that.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was followed by 14 additional infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted pleasant aromas of butter, char, nectarine, peach, wood, and osmanthus. After the rinse, I began to note aromas of honey, lilies, magnolia, and petunia. The first infusion allowed a subtle cream aroma and a hint of grass to emerge. In the mouth, I noted a unique blend of cream, butter, osmanthus, nectarine, honey, peach, lily, and magnolia notes balanced by hints of char and wood. Subsequent infusions brought out aromas and flavors of yellow plum, apricot, lemon zest, candied orange peel, minerals, grass, hay, and vanilla. The later infusions were heavy on mineral, grass, hay, butter, cream, wood, and candied citrus notes underscored by ghostly impressions of flowers, honey, nectarine, and apricot.

The whole time I was drinking this oolong, I kept thinking it was odd that it reminded me of a really good Gui Fei. I then discovered that this particular tea was allowed to oxidize longer than many Dong Ding oolongs before the heavy roast was applied. The tea’s unique fruity and floral character was a direct result of this treatment. This tea also displayed a very light, smooth body despite its complexity, and as a result, was incredibly approachable and easy to drink. At this point, I cannot say much else than Harney & Sons knocked it out of the park with this one. It was not what I was expecting, but it was fantastic!

Flavors: Apricot, Butter, Char, Cream, Floral, Fruity, Grass, Hay, Honey, Lemon Zest, Mineral, Orange, Osmanthus, Peach, Plums, Vanilla, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML
cuddlesmom

Sounds like something I should try!

teepland

This sounds awesome—I will definitely add this to my next H&S order!

Login or sign up to leave a comment.