Dong Ding tea
Dong Ding Tea[edit | edit source]
Dong Ding tea (also known as Tung Ting tea) is a type of oolong tea that originates from Taiwan. It is named after the mountain, Dong Ding, in Nantou County, where it is traditionally grown. This tea is renowned for its unique flavor profile, which is a result of the specific growing conditions and processing methods used in its production.
History[edit | edit source]
Dong Ding tea has a rich history that dates back to the 19th century. It was first cultivated in the Dong Ding region by tea farmers who brought tea plants from the Wuyi Mountains in Fujian Province, China. Over time, the tea developed its own distinct characteristics due to the unique terroir of the region.
Cultivation[edit | edit source]
The tea is grown at elevations ranging from 600 to 1000 meters above sea level. The climate in the Dong Ding area is ideal for tea cultivation, with misty mornings and cool temperatures that contribute to the tea's complex flavors. The soil is rich in minerals, which also enhances the quality of the tea leaves.
Processing[edit | edit source]
Dong Ding tea undergoes a meticulous processing method that includes withering, bruising, oxidation, and roasting. The level of oxidation is typically around 15-30%, which places it in the category of lightly to moderately oxidized oolongs. The roasting process is crucial, as it imparts a toasty aroma and a sweet, caramel-like flavor to the tea.
Flavor Profile[edit | edit source]
Dong Ding tea is known for its floral aroma and rich, buttery taste. It has a smooth texture and a lingering sweet aftertaste. The flavor can vary depending on the specific processing techniques used, but it generally features notes of honey, nuts, and a hint of fruitiness.
Brewing[edit | edit source]
To brew Dong Ding tea, it is recommended to use water that is around 90°C (194°F). The tea can be steeped multiple times, with each infusion revealing different layers of flavor. A typical brewing session involves using a small gaiwan or a Yixing teapot, allowing the leaves to fully expand and release their aroma.
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