Dong Ding Traditional A

Dong Ding 


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 a soulful oolong. It can be pleasant grandpa style, and it can be stretched for more meditative sessions. If you are interested in learning more deeply about tea, and anything about this description seems novel to you, please try it for yourself. This tea is a great teacher. Alternatively, if you like a good tasting, strong, clean oolong tea that grand-daddy would be happy to sip, you, too, should do yourself a favor and try this tea.


This batch is actually the same exact harvest as the last two batches. But in contrast to the last two batches, this roast has affected the tea much more deeply. The day we arrived, Mrs Su said she had been up since 3 AM roasting. The effect is a softer broth with a more consolidated aroma.

To basically give a rundown of notes and feels of this tea, it has the classic Dong Ding fruit note (you know it when you know it). The texture is full and juicy, with a thick warming feeling in the throat. The aftertaste is long lasting and mostly made up of textures rather than tastes. It has a good amount of 'fire' in it, in the form of roasted notes, but it is especially balanced this time around.

This is a very good teacher. It has a very obvious throat sensation, which I consider the 'gateway' to feeling more with tea.


  • Harvest Location : Dong Ding, Nantou, Taiwan
  • Harvest Date : 2018 Winter
  • Roast Date : 2019 August
  • Cultivar : Soft Stem [Ruan Zhi Zhong]
  • Farming : Unsprayed

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