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 and 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). Zhan's approach to roasting is both sensitive and spontaneous, following the natural inclinations of both the tea and the charcoal fire. This tea usually undergoes an amply heavy roast, but it is not roasted to add the superficial flavor of charcoal. The effect is that the tea is rearranged to tie up loose ends and tell a more complex story. Tea that he finishes becomes clearer, softer and deeper.


A new batch of Charcoal Dong Ding arrived in early May. This one was roasted specially for Shiuwen, and we are really happy with it! The roast is deep, but the broth of the tea is already showing a beautiful sense of balance even with the strong fire in the foreground.

The image that came up when we first tried the tea was a group of people sitting around a small campfire on the riverside, relaxing with the water whisking by. The fire element shows up in the deeply roasted flavor, and the salivation has the 'twittering spring' effect that this tea was originally named after. There is also a unique herbal sweetness that we've never tasted in Dong Ding before. We asked teacher about it, and he said the plot of land growing this tea is new to him. Apparently that's where the herbal sweetness comes from.


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


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