Dong Ding is the name of a mountain in Taiwan, and Dong Ding Oolong Tea can be interpreted as “Oolong tea produced on Dong Ding Mountain.” It is a semi-ball-shaped, moderately fermented Taiwanese oolong tea with a roasted aroma.
History of Dong Ding Oolong Tea
In 1855, a Taiwanese man named Lin Fengchi brought 36 Qingxin Oolong tea seedlings from Fujian, China. Twelve of these seedlings were planted on Dong Ding Mountain in Lugu Township, Nantou County, and they thrived remarkably well. Over the next hundred years, local tea producers gradually developed unique tea-making techniques, forming the foundation of modern Dong Ding Oolong Tea.
As these techniques spread across Taiwan, the production of this moderately fermented oolong tea was no longer limited to Dong Ding Mountain, and it is now produced in various regions throughout Taiwan.
Production Process & Characteristics
The production process includes: withering under sunlight, indoor withering and tossing, fixation, rolling into semi-ball shapes, drying, and roasting.
One distinctive feature of Dong Ding Oolong Tea processing is the rolling technique. The tea leaves are wrapped in cloth and tightly rolled into semi-ball shapes, which helps develop their signature texture. Afterward, the tea undergoes roasting to enhance different levels of roasted aromas.
The finest Dong Ding Oolong Tea is characterized by a rich and full-bodied taste, bright golden-yellow liquor, and a strong, roasted fragrance, which is a defining trait of this tea.