Dong Ding

This Dong Ding is produced in Ming Jian, Nantou County, a region known for oolongs with generous body and warmth. Made under the guidance of Tea Master Mr Chen, this tea reflects a style that balances freshness with deep structure—an oolong built for comfort and repeat brewing.

The liquor is golden amber, opening with notes of roasted nuts and soft caramel warmth. On the palate, the tea is weighty and rounded, with a comforting richness that carries through to a sweet, settled finish. As the infusions progress, the baked character becomes increasingly integrated, revealing a smooth structure and lingering warmth.

This tea pairs beautifully with lightly sweet bakes, toasted nuts, or as an after-meal cup thanks to its warmth and caramel depth.

Origin: Ming Jian, Nantou County, Taiwan

Harvest: Spring

Cultivar: Si Chi Chun (Four Season Spring)

Tea Master: Mr Chen

Oxidation: ~20%

Finishing: High bake

Processing: Plucking → sun drying → fluffing → fixing → repeated canvas rolling to form the semi-ball shape

Store in an airtight container away from light, heat and moisture.

Western
3 g / 180 mL • 95–100 °C
2–3 min • 2–3 infusions

Gong Fu Cha
5–7 g / 120 mL • 95–100 °C
First: 25–35 s
Subsequent: 40–70 s (multiple infusions)