Our spring Dong Ding is made in the traditional “baked” style – it is oxidized longer and undergoes a slow roasting at high temperatures over a period days. The slow roasting gradually caramelize the natural sugars in the leaf, imparting notes of caramel, sweet roasted barley and brown sugar. One of the special characteristics of roasted Dong Ding is a lingering, mouth watering sweetness, known as "hui gan".
Brewing Guide
We highly recommend brewing Dong Ding Oolong in the gongfu style, using a small teapot (4-6 oz capacity) or gaiwan, to appreciate the wonderful aromatics and the unique flavors that unfurl over multiple steepings. Add tea leaves to fill the teapot about one-third full and rinse the leaves briefly with hot water. Pour the rinse water out and then refill the pot with hot water and let the tea steep approximately 45 seconds to 1 minute. Increase the steeping time by 15-30 seconds for each subsequent brew. Most oolong teas can be re-steeped at least 6 times in this manner. For larger teapots (16 oz or more), the re-steep potential is usually lower.
