One of the most famous of Taiwan’s oolong teas is Dong Ding, which is geographically originated from Wuyi Mountain in China. According to local storytellers, a Taiwanese official on his way back from a trip to China has brought 36 various tea plants home. He gave 12 of these plants as a gift to one of his friends who then planted them close to the town of Lugu in Nantou County. Some of the original trees are still to be found in the same area. The name Dong Ding means ’hiking up on a frozen path ’ and this accurately describes the hardiness of the work of the tea farmers while cultivating this special tea.
The local farmers elevated charcoal roasting to an almost artistic level, however, this method has almost disappeared by the 1980’s. In recent years they started to engage in sustainable farming methods, that can help to keep this old tradition alive; and this is no different with this tea, which is a tribute to Mr Chang's expertise.
Tea leaves are vivid green, very thick with a reddish transition on the edges. After plucking, the leaves undergone a withering process, typically done outside, leaving the rays of sunlight do their magic. In order to start oxidation, hand-power is being used: leaves are rolled into almost perfect ball shapes and they are bruised in bamboo baskets before giving them a final roasting.
As a result of medium-level roasting, the brew has golden-yellow tone, with a taste of cocoa and hazelnut. Thanks to the ball-shape, the aroma in the tea infuses slowly into the brew as leaves start to come loose.
