Dong Ding Traditional
Original Description
Also known as “Hong Shui.” A very interesting tea. In the past, the tea we know as Dong Ding was oxidized longer and roasted longer than today. It takes a lot of skill and also time to make this Hong Shui and much younger tea makers prefer the simpler Dong Ding.
A tea with a special smell and taste, not really explain but say a combination of roasting, sweetness, orange and fire.
- Taiwan, Nantou County
- Ching Xin cultivar
- 600 meters of growth height
- The Natural Farming
- 40-50% oxidation and heavy roast
- plucked in late April / early May
The origin of this Dong Ding traditional (Hong Shui) is the same as the regular Dong Ding.
The Ching Xin cultivar is said to have originated in China’s Wuyi Mountains. A small number of plants were planted on the Dong Ding Mountains in Nantou County in the middle of Taiwan. This proved to be an excellent place to grow tea.
Nowadays Dong Ding is made in several places and the distinctiveness of Dong Ding is especially the slightly longer oxidation and especially roasting time and this Dong Ding traditional is still oxidized and roasted.
Original Link
https://www.theevansander.nl/webwinkel/oolong-thee/dong-ding-traditional/
Origin
Taiwan, Nantou County
- 2g
- 2 min
- 80°C
Flavor
- Buiscuit
- Slighly Smokey
Notes
- After 3 steeps taste was very light.
- I like it.