Tea Collection: Dong Ding Oolong
Dong Ding Oolong is a tea shaped by mountain air — cool, fragrant, and steady. Grown along the slopes of Taiwan’s Lugu region, it carries the quiet strength of its origin: mist drifting through high-altitude groves, sunlight that warms the leaves but never scorches them, and breezes that carry the scent of bamboo and forest wood. The tea that emerges from this landscape is both grounding and elevated, a balance of roast and florals that has made Dong Ding one of Taiwan’s most iconic oolongs.
At first sip, it feels calm but confident.
A tea that doesn’t rush to impress — it reveals itself slowly, patiently, infusion by infusion.
Dong Ding is crafted through a meticulous process of withering, bruising, rolling, and roasting. Each stage coaxes out the tea’s signature profile: buttery smoothness, roasted warmth, and a floral sweetness that lingers long after the cup is empty. It is a tea that rewards attention, yet never demands it — the kind of tea that can accompany a thoughtful morning or a silent evening with equal grace.
What People Often Notice
A warm, toasty aroma from its traditional charcoal roast
A buttery, silky mouthfeel
Subtle floral notes layered beneath roasted sweetness
A lingering aftertaste with gentle fruit and honey
The way each infusion reveals a slightly different mood
The Tasting Gallery
Dong Ding Oolong begins with a comforting roasted fragrance — soft charcoal, toasted grains, warm nuts — followed by a richness that spreads across the palate without heaviness. As the tea opens, it reveals layers: an orchid-like floral sweetness, buttery softness, a hint of caramel, and a clean mineral finish that grounds the experience.
The roast is never overwhelming. Instead, it feels like a warm frame around the tea’s natural elegance, enhancing rather than masking the underlying florals and fruit. This balance is what makes Dong Ding distinct: it is both rustic and refined.
The texture is equally compelling. Dong Ding feels silky, even creamy, with just enough body to satisfy but not enough to fatigue the palate.
And its longevity is remarkable — each steep brings a new angle, a new softness, a new expression of the leaf.
Why People Love It
A perfect balance between roast, butteriness, and floral elegance
Comforting yet refined — the “warm hug” of oolong teas
Ideal for slow brewing sessions with multiple infusions
Approachable for beginners, deeply rewarding for experts
A signature Taiwanese tea with a strong sense of place
Good to Know
Dong Ding is best brewed gongfu-style, where its complexity shines.
Use 90–95°C water and short steeps of 15–25 seconds, extending as the leaves unfurl.
For Western-style brewing:
Steep 2–3 minutes at 90°C for a smooth, balanced cup.
Because Dong Ding is traditionally roasted, its flavour remains stable over time — some drinkers even prefer it slightly aged, as the roast mellows and the florals deepen.
Pairs beautifully with light pastries, roasted nuts, and even soft cheeses.
Where It Comes From
Dong Ding (also spelled Tung Ting) originates from Lugu Township in Nantou County, Taiwan, one of the island’s most cherished tea regions. The name means “Frozen Peak,” a reference to the cool, high-altitude conditions that produce slow-growing leaves rich in flavour compounds.
Oolong cultivation in Lugu traces back to the 19th century, when tea plants brought from China’s Wuyi Mountains were adapted to Taiwanese soil. Over time, local farmers refined their craft, developing the roast-forward style that Dong Ding is known for today.
This tea is a testament to Taiwanese craftsmanship — a harmony of leaf, altitude, weather, and careful hands.
Dong Ding is not merely a tea.
It is a mountain distilled.
