Dong Ding
Dong Ding is a rolled, medium-oxidized, traditionally roasted Taiwanese oolong from Lugu township in Nantou County, with toasted, nutty and caramel notes.
Definition
Dong Ding (also Tung Ting), meaning "frozen summit", is named after a mountain near Lugu township in Nantou County, central Taiwan. Local tradition credits a man named Lin Fengchi with bringing tea plants from the Wuyi Mountains in Fujian in the mid-19th century. Tea grows at around 600-1,000 m, lower than Taiwan's high mountain oolong areas. Classic Dong Ding is made from the Qing Xin oolong cultivar, oxidized to roughly 20-40%, ball-rolled and then roasted over charcoal or in electric ovens. The traditional style has a light amber liquor and flavors of toasted grain, nuts, honey and baked fruit with a lingering sweetness. Some producers now make a greener, lightly roasted version closer to high mountain oolong. The name is also used loosely in Taiwan and abroad for any rolled oolong processed in the Dong Ding style, whatever its origin. Lugu's farmers' association runs an annual tea competition that grades and ranks entries.
In Depth
Brew at 95-100°C (203-212°F). Gongfu style, use 5-7 g per 100-120 ml with 30-45 seconds for the first infusion, since rolled balls open slowly. Western style, use 3 g per 250 ml for 3-5 minutes. Roasted Dong Ding also works well in a small clay teapot.
Roast level is the main variable to check. Light roast keeps floral and buttery notes; medium roast gives the classic nutty, caramel profile; heavy roast is dark, toasty and mineral. A strong burnt or smoky edge means the roast is fresh or heavy, and a few months of rest usually soften it.
Dong Ding from Lugu and Dong Ding-style tea from elsewhere in Taiwan or Vietnam are often hard to tell apart in the cup. Price, a verifiable farm source, or competition labels from the Lugu Farmers' Association are the main ways to confirm origin.
See Also
- Taiwanese Oolong
- Roasted Oolong
- Nantou Tea