Excellent example of traditional charcoal roasted Dong Ding oolong made from the leaves that come from the garden we visited in 2019.

The garden that produced this tea is located at the top of the tea growing area of Fenghuang Mountain, Lugu Township. In fact, sitting at an average altitude of 850m, this is one of the highest gardens in Dong Ding. On a very clear day, you can almost see the ocean from this garden.

Charcoal roasting was made by our friend from Nantou – he is rewarded specialist in charcoal (tanbei) and electric (hongbei) roasting. He is also focused on developing sustainable and organic tea farming in Nantou area.

This oolong was roasted well – in the middle between medium and heavy roast – but the leaves are not burnt.

Lovely multidimensional oolong with notes of honey, nuts, roasted cereals and charming sour nuances of forest fruits like raspberries, blackberries and black currants.

Hint of incense like flavor is here too.

Aftertaste is clean, long and essential.

Kinda masterpiece in Dong Ding field.



Origin: 850 m. above sea level,  Fenghuang, Lugu, Nantou, Taiwan.
Harvest: Winter 2020
Tea cultivar Qing Xin oolong

Roasting: light charcoal roasted – 3 times (total 26 hours of roast) Temperature of roasting: from 75 to 112 C.

Temperature of water and amount of leaves: 100 C 6-8g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 30-40 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


30 g, 10 g, 50 g, 100 g


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