Dong Ding Ming Xiang (冻顶蜜香)

Tea type
Oolong Tea
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Butter, Cream, Flowers, Honey, Stonefruits, Autumn Leaf Pile, Caramel, Coffee, Earth, Forest Floor, Wet Earth, Wood
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Edit tea info Last updated by Jason
Average preparation
195 °F / 90 °C 1 min, 0 sec 7 g 7 oz / 208 ml

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17 Tasting Notes View all

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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17 Tasting Notes

4 tasting notes

I started in on this oolong after 2 rinses for 10 seconds each with 190 degree f and let it sit for 2 minutes in my yixing. My first steep was at 190 for 50 seconds. Incredibly floral, very long tea echo, very slight earthy…the beauty of this tea is in the aftertaste…its not very strong tasting while in my mouth but after it goes down, theres this explosion of sweet, perfumey flowers with a hint of citrus that reminds me of the same citrusy note i get from a yutaka midori fukamushi sencha. All in all a very enjoyable oolong that doesnt let your mouth forget its flavor after its long gone.

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10 tasting notes

First of all… I think this tea is mis-named. On the package it says “Dong ding ming xiang” but then the Chinese characters are “Dong Ding Mi Xiang” (i.e. 冻顶蜜香 = Frozen summit honey fragrance). I don’t know what this “Ming” is… I’m assuming it’s just a typo.

Anyways, I might change my rating a bit later, but for right now I’m comparing this mostly with the Wu Ling (also by Teas from Taiwan) that I tried just a couple days ago. This one is a bit smokier and less sweet. Around the 3rd or 4th steeping I tasted hints of the same butterscotch-ish flavor, but it wasn’t nearly as pronounced. I liked this tea, but I think it was different from Dong Ding Wulong that I’ve had in the past.

Overall, a nice relatively mild but satisfying balanced tea. It rates below the Wuling, but it is still good!

195 °F / 90 °C 0 min, 30 sec

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69 tasting notes

I had a sample of this tea in one of my tea boxes and it proved to be a great start of a weekend. This Dong Ding was incredible throughout the Gongfu session (seven steeps total), starting with moderate floral notes and creamy mouthfeel followed by mild buttery notes and finishing with honey impression in throat. Along this profile, every sip is followed by clear notes of stone fruits and mild sweetness. I didn’t try as much Dong Ding oolongs but this one was the best so far!

Flavors: Butter, Cream, Flowers, Honey, Stonefruits

195 °F / 90 °C 7 g 6 OZ / 180 ML

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14 tasting notes

Tea From Taiwan is right to call Dong Ding Ming Xiang (loosely translated as “fragrant tea from the frozen peak”) a dark-colored oolong. I immediately notice the difference with the dry leaves. These tightly curled pellets aren’t various shades of green, but a blackish brown with streaks of green. And while most oolongs produce a golden liquor, Dong Ding Ming Xiang results in an alluring dark amber that grows more lustrous with the longer brew times.

Aroma is another area where Dong Ding Ming Xiang deviates from its fellow oolongs. The dry leaves give off a slight forest scent that strengthens with the first steep. Instead of the usual orchid base, moist earth, wood, and hints of coffee lilt from the liquid and wet leaves. It’s not an unwelcome change. In fact, the mix of smells reminds me of early fall in New England. I wonder if the tea will taste like autumn, too.

And it does! With my first steep of 45 seconds using the instructions above, Dong Ding Ming Xiang offers an autumnal flavor foliage. Earthy and faintly tannic, it carries accents of coffee, caramel, and – as Tea From Taiwan described – honey. Not a dominant honey, but it’s there in the aftertaste. The second steep (about 90 seconds) highlights the honey without becoming overly sweet and introduces wood and roasted tones. This is when Dong Ding Ming Xiang reminds me of the current season. If I sit back and sip this tea, I can picture myself strolling along a tree-lined road, surveying the red and orange leaves, and savoring the crisp, bonfire-tinged air.

Longer brew times for Dong Ding Ming Xiang lead to a more outdoorsy infusion. My fourth and fifth steeps (about 3 and 4 minutes, respectively) bring out more of the earth and wood flavors. The honey and caramel notes have also disappeared. These later brews are more like a soft black tea than a typical oolong. They also lack the clean or creamy finish and orchid currents that most oolongs have. (So did the earlier steeps.) While I miss those familiar qualities, I can’t complain about Dong Ding Ming Xiang’s departure from the norm because I enjoyed every drop of it.

Read my full review here:

Flavors: Autumn Leaf Pile, Caramel, Coffee, Earth, Forest Floor, Honey, Wet Earth, Wood

195 °F / 90 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML

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39 tasting notes

Tried this in my brand new gaiwan that I just received yesterday from Jings Tea Shop. Much lighter than the mainland oolongs I have been drinking lately. Actually smells and taste lemony-sweet on the finish as do the leaves after the first steeping. Other than that, I just can’t get into these type of teas. Just too “light” for me. Maybe I should have prepared it in the Yixing? Oh well…sample is gone now.

200 °F / 93 °C 1 min, 0 sec

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