Taiwan

Dòng Dǐng Oolong冻顶乌龙

dòng dǐng wūlóng

Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Lùgǔ Township ...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Taiwanese Dong Ding Oolong with 150-year history: dense taste with nuts, caramel and floral osmanthus aroma.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 100.000000
Tea Amount: 5–8 g per 100–150 ml water (gongfu method). For European method — 3–4 g per 200–250 ml.
Teaware: Gàiwǎn (蓋碗, gàiwǎn) of white porcelain — universal choice, allowing observation of leaf opening and precise time control. For traditional roasted Dong Ding, a small Y&...
Water Temperature: 90.000000
Brewing Notes: Hot drinking at 60–70 °C best reveals osmanthus aroma and roasting notes. Cooled liquor reveals pleasant "cold aftertaste" effect (冷後甜, lěng hòu tián). ...
Water Temperature Detail: 90–100 °C. For lightly roasted versions — closer to 90 °C; for traditional heavily roasted — up to boiling water (100 °C).

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Famous Taiwanese oolongs of traditional (roasted) profile. Belongs to semi-spherical bao-zhong teas (半球形包種茶, bànqiúxíng bāozhǒng chá).
Coordinates: ≈23°45′ N, 120°45′ E.
Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Lùgǔ Township (鹿谷鄉, Lùgǔ Xiāng), Dòng Dǐng Mountain (凍頂山, Dòng Dǐng...

Taste

Dry Leaf Appearance: Tightly rolled semi-spherical granules (balls), medium size, uniformly calibrated. Color — dark green (墨綠) with characteristic grayish-white speckles resembling frog skin (青蛙皮狀,...
Dry Leaf Aroma: Rich and warm. Notes of roasting, roasted nuts (walnut, almond), caramel and baked fruits (dried apricots, prunes) dominate. Undertone — sweetly floral, with osmanthus nuances (...
Liquor Aroma: Multifaceted, developing from infusion to infusion. First steeps — bright floral-fruity spectrum with growing caramel sweetness; as the leaf opens, osmanthus, ripe fruit and hon...
Liquor Color: From golden-yellow to dark amber with slight reddish tint (紅水, hóngshuǐ); transparent and clear. Color depends on degree of oxidation and roasting: light versions give ligh...
Spent Leaves: Whole, elastic leaves, fully opened from semi-spheres. Central part of leaf — greenish-olive to green-brown; around edges — distinct reddish rim. Classic description: "gree...
Taste: Full, oily, enveloping. Liquor body is dense, with pronounced sweetness and soft, unobtrusive astringency. Flavor profile: roasted nuts, caramel, baked fruits, honey, with flora...

Details

Oxidation: 35.000000 - 50.000000
Oxidation Maximum: 50.000000
Oxidation Maximum Detail: 50
Cultivar: The historical and main cultivar is Qīng Xīn Oolong (青心烏龍, Qīngxīn Wūlóng), also known as "Oolong with Green Heart". This is *Camellia sinensis* var. *sinensis*, ...
Picking: Tea is harvested in four seasons. Spring harvest (春茶, chūnchá) takes place from late March to late May, summer (夏茶, xiàchá) — from late May to late August, autumn...
Phase: Early

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