Formosa Dong Ding Oolong Roasted, 100g

Description

Dong Ding Wulong (冻顶乌龙, Dòngdǐng Wūlóng) — Dong Ding Oolong Dong Ding Wulong is considered the king of Taiwanese oolongs, with a piquant taste and lasting aftertaste. Its name means “Frozen Peak.” It is a lightly oxidized tea, rich in vitamins and minerals, prized by connoisseurs. Legend says Lin Fengchi, who went to Fujian for exams, returned with 36 seedlings gifted by a tea grower. He planted them on Fenghuangshan, beginning Dong Ding’s cultivation. The variety itself traces back to the 1660s, when Fujian immigrants brought Guanyin tea bushes to Taiwan. Dong Ding was the first Taiwanese oolong, later inspiring others. Dong Ding is cultivated mainly in Nantou: Yonglong, Fenghuang, Pindin. The unique soil, altitude, and ocean winds shape its bold, refreshing taste. Three subtypes exist: Lishan Dong Ding, Alishan Dong Ding, Shan Lin Xi Dong Ding. Production: leaves are tightly rolled into pellets, roasted, and lightly fermented. Historically, harvesting on steep 800 m slopes required long processing, giving the tea its name “up and down the trails.” Today production is partly mechanized but small family farms remain. The Taiwanese tea ceremony, silent and serene, highlights Dong Ding’s floral-confectionary bouquet. Brewing: 10 g per 120–150 ml teapot, rinse first, then short infusions increasing in time. Up to 5–6 infusions. Best water: 80–95°C, spring or bottled. Taste: thick, multi-layered, with honey, floral-spice, berry tartness, nutty-fruity aftertaste, and a touch of intoxicating spice. Effects: speeds metabolism, removes toxins, improves mental focus, relieves fatigue, strengthens vessels, balances blood pressure, eases hangovers, aids weight control, rejuvenates skin, supports immunity and vision. Both energizing and relaxing, it is considered an aphrodisiac. Today Dong Ding is cherished worldwide, especially among celebrities, as one of Taiwan’s greatest teas. The Legend of Dong Ding Oolong High on Taiwan’s Frozen Peak, **Dong Ding Wulong (冻顶乌龙)** was the island’s very first oolong. Legend tells of Lin Fengchi, who returned from Fujian with 36 seedlings, planting them on Fenghuang Mountain. From these roots, Taiwan’s oolong tradition was born. Its tightly rolled leaves reveal a golden liquor with honeyed, floral-spicy richness and a long, nutty-fruity aftertaste. Revered as the “King of Taiwanese Oolongs,