Dong Ding Traditional B

New Batch June 2020!


Our long time friends Mr. and Mrs. Su are very specific about their tea. They have maintained a traditional tea making style over the years because they believe in the tea of their ancestors.

Looking out on the Sus' tea garden it looks like a mess! Pampas is stuffed between tea bushes (natural fertilizer and weed-smotherer) and the plants have all but gone wild. When nature is aloud to do its work like this it produces very satisfying oolong tea. It makes us happy!

This tea is traditional in the sense that it was processed the way Dong Ding has been processed for decades. It has a deeper, rounder broth than many modern oolongs (high mountain or baozhong for exmample) because it has gone through a long process called "lang qing" to evenly distribute natural enzymes throughout the leaf. This process is dependent on intuition, and can only be learned through experience. The focus of this tea is the broth, which is juicy and thick. Sensation from the broth can be felt in the throat, which develops into a long, sweet aftertaste.

This is the long awaited "Traditional B". It's the same style and cultivar as the Traditional A, but it doesn't have the same depth and complexity so Mr Su gives it to us for a lower price. We weren't able to go back to Taiwan this year, so we called him to order tea, and he was so proud of this batch we decided to bring some in!



This 'Traditional B' Dong Ding is still oxidized enough to bring out the Dong Ding fruit character that we look for in true Dong Ding. It is also roasted, giving it a toasty, nutty quality. The broth is full, and puffs in the mouth. The 'throat sensation' (the way the tea stimulates the throat as it goes down) is more angular than the Traditional A, which actually makes it more obvious to feel. The broth is sweet, and has a big, juicy flavor!

This is a great teacher tea, like the Traditional A. It opens up the throat, the gateway to feeling more with a tea. It's just slightly more rough-around-the-edges and doesn't have the complexity of it's big brother.


  • Harvest Location : Dong Ding, Nantou, Taiwan
  • Harvest Date : 2020 April
  • Roast Date : 2020 May
  • Cultivar : Soft Stem [Ruan Zhi Zhong]
  • Farming : Unsprayed

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