Charcoal Dong Ding


We love this tea. It is roasted by Charcoal Roast Master Zhan. Drinking his tea and learning from him inspired us to film a documentary. He is a living treasure of Taiwanese tea culture, a very wise man. The name he gave this tea is "The Twittering Mountain Spring".

When roasting Charcoal Dong Ding, Zhan finds a traditional style Dong Ding (like this one). At that time, it is already fairly oxidized. His philosophy is to listen to the where the tea naturally wants to go, and roast it accordingly. This tea usually undergoes an amply heavy roast. The tea is not roasted to add the superficial flavor of charcoal, but to elevate an already good tea base so it can tell its story more dramatically. Teas that he finishes become clearer, softer and deeper.


This particular batch is lighter in roast, and is very settled now. If you are familiar with "two-roast" this is the same style. Ready to drink without any waiting, other than standard "jet-lag" since the tea just arrived a week ago. The broth is smoother and not as dark. It reaches deeper into the belly than the last couple batches have, and has a more expansive feeling.

This tea is a great teacher. We believe in this tea, and we believe it can help you have a deeper understanding of what tea can do.


  • Harvest Location : Dong Ding, Nantou, Taiwan
  • Roasting Date : January, 2019
  • Cultivar : Soft Stem [Ruan Zhi Zhong]