This Dong Ding style oolong, is made by friends of Farmer Chen. Three times charcoal roasted, this tea is a perfect entry way into roasted oolongs as it contains the nutty cookie aroma and body from the roast, with the fruit sweetness of the tea intact. What makes our Dong Ding style oolong special is not only that it is made by charcoal roasting masters trained in the Dong Ding tradition, but also that it uses the Si Ji Chun (Four Seasons Spring) cultivar, where traditionally the Dong Ding uses Qing Xin.
Followers of ours know we love the Si Ju Chun cultivar, and we think it fits perfectly charcoal roasted since its natural fruit aromas are complimented and enhanced with the light roast. Charcoal roasting is a laborious and skill-intensive process involving burning wood, conserving the coals, covering with rice hulls (to prevent smoke from impacting the flavor of the tea) then laying the leaves for roast. It’s easy to over-roast the tea, and our Dong Ding style Si Ji Chun is just right to our flavor notes.
Dong Ding is like Champagne, it’s not only a region, but it’s also a processing style. Dong Ding is a mountain in Lugu – Nantou, and true Dong Ding not only comes from that mountain but is lightly charcoal roasted using Qing Xin cultivar. When purchasing Dong Ding, it’s important to know where it comes from, because it’s popularity has led to many imitations using the same name. If the tea is cheap and is called Dong Ding, chances are it’s not from Dong Ding. Our Dong Ding, while not coming directly from Dong Ding mountain, is made in the traditional style in a neighboring mountain within Nantou by charcoal roasting masters trained on Dong Ding.
Due to it’s light roast and light/medium oxidation we would recommend higher temperatures 95C+, however if you’re looking for more forward sweetness, we would recommend lowering temperature and longer brews.