Dong Ding Oolong

Dong Ding Oolong comes, appropriately, from Mount Dong Ding in Taiwan where it grows at the relatively low altitude of around 700 metres. A medium oxidised and traditionally roasted Dong Ding, this tea is roasted to a greater extent than most Oolongs drunk in the western world, giving the tea a stronger flavour with a masculine aftertaste. This type of Oolong is more appreciated among sophisticated Taiwanese tea drinkers.

Oolong (Oo means Black, Long means Dragon) is a part-fermented tea (10%-80%) fermentation. Although Oolongs today are associated primarily with Taiwan, they originated in China’s Fujian province, with Taiwan starting to produce them from the early 19th century when Taiwan was still part of Fujian province (although bear in mind that any tea has a myriad of legends about its origins). Claims abound as to the health benefits of Oolong tea, particularly for losing weight, although the primary reason for buying Oolong should be their refreshing, delicate taste.

The best Oolongs come from high altitudes with sandy soil. To make the tea, the top leaves are picked, then withered indoor or outdoor on bamboo racks, then bruised for several hours, then quickly pan-fried, then the leaves are rolled and shaped several times, then the tea is baked and finally it is sorted and packaged. [STE0001]

Strength: 3/5.
Best time of day for drinking: Any.
Suitable for drinking with milk? No.