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In Taiwan Oolong Tea, Dong Ding Oolong Tea is an excellent kind highly praised by the world. Dong Ding is originally planted on Dongding Mountain, which is a branch of Phoenix Mountain, in Lugu Village, Nantou County, Taiwan. The tea is planted in the area at the altitude of 1000 meters. So this is also a High Mountain tea, which is known as its obvious floral fragrance. This Dong Ding Qing Xiang Oolong Tea is made of the tea leaves from Qing Xin Oolong tea tree. This tea has thick and soft leaf, refreshing tea liquid, with strong osmanthus scent. Meanwhile it has strong sweet aftertaste, which makes High Mountain tea more excellent than low altitude tea.
The difference between Dong Ding Qing Xiang Oolong Tea and Moderately-Roasted Dong Ding Oolong Tea is the process of roast. Qing Xiang means that the tea is not roasted.
Recommend Brewing Guide:
Dong Ding Oolong Tea is a kind of Pouchong Tea. It is named after its production place, Dongding Mountain, Nantou. Pouchong Tea refers to the oolong tea that is not heavily roasted. The catechinic acid in the leaves are oxidized for only 8% to 18%. The tea is in dark green color. Tea liquid presents greenish yellow or golden yellow color, very clean and bright. The tea tastes mellow and sweet, has refreshing and floral aroma. Fragrant substances in tea leaves existing in the pattern that tender leaf, spring tea and high mountain tea contains higher amount than old leaf, summer tea and low altitude teas. This is the reason that spring tea and high mountain tea has high aroma.
In Taiwan, the teas planted above 800 meters high can be called as High Mountain Tea. Main representative High Mountain tea includes Ali Shan Oolong Tea (altitude between 1000 meters to 1500 meters), Ali Shan LuZhu Tea, Shan Ling Xi Oolong (altitude at 1600 meters), Li Shan Oolong Tea (altitude over 2000 meters), and Da Yun Lin High Mountain Cha Wang Oolong Tea (altitude over 2500 meters).
Vertical Distribution of High Moutain Tea
Due to the cold, cloudy and short sunlight time, High Mountain tea is better in quality than teas grows in lower altitudes.
Normally, in Taiwan tea trees grown at the altitude less than 800 meters are called as low altitude tea. It is different from high mountain tea on the geological features and climate. Taiwan is a mountainous island. The mountain area covers almost 2/3 of its total area. With high mountains in the middle of the land and low coast surrounded, the island has wild water and good drainage. Climate here is more complicate. Mountainous geography allows monsoon climate and high mountain climate existing at the same time. Li Shan Oolong Tea grows in the area over 2000 meters high. Yet as we know, temperature declines 6 degrees for each kilometer the altitude rises. Therefore, the climate on Lishan Mountain is cool all year round. Tea leaf grows slowly, and is soft with elegant aroma and obvious floral scent. Moreover, the unique geography feature forms distinctive nutritious substances in the tea, which is the quality that low altitude tea doesn’t have.
But there is a question: can this place produce top quality Taiwan Gao Leng tea? The answer is not certain. Under the high mountain and cold condition, processing Gao Leng tea will be extremely hard, which can be seen from its expensive price. But why? The making of high quality oolong tea requires good material as well as good weather. Chinese people believe that when the weather favors us, it is the best time for making oolong tea. Good sunlight is needed; meanwhile the process must be quick. Nevertheless, the unstable weather on high mountain couldn’t allow the workers to make tea always in the best condition. In bad weathers, the Gao Leng tea wouldn’t have high quality. No wonder why top teas are always expensive. The result of making high quality teas are limited by many factors. However, if you have a chance to taste it, you will think it values.
Dong Ding is originally planted on Dongding Mountain, which is a branch of Phoenix Mountain in Lugu Village, Nantou County, Taiwan. That’s why it is called Dong Ding. The altitude there is around 800 meters to 1600 meters. Soil contains abundant organic matters, meanwhile the climate is moisture with plentiful water. Annual average temperature here is around 20℃.
Qing Xin Oolong tea tree is high quality specie, suitable for making Pouchong tea. The tree is bush. Leaf is oval, has thick mesophyll, and appears to be soft and smooth, slightly elastic. Its surface is glossy in deep green color. Buds have abundant pekoes, sprouting later than other species. The bud is green with light purple color.
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A lot of people seem to like this tea but I couldn't connect with it much. It tastes more like a green tea than Oolong. It has the grassy and hay notes similiar to Sencha and has a substantially bitter aftertaste. I would recommend 70°C-80°C to make the tea smoother and get rid of the bitterness.
I think I received this as part of anniversary celebration last year (Thanks!). I really like this one! It's got a really pleasant fragrance with the mouthfeel and flavor being just right. The leaves are dark and plush and I'm sad to have brewed the last of them.. A very relaxing and enjoyable tea to brew!
Dong Ding is my all time favorite from Taiwanese oolongs. I really love its fruity flavor and smooth mouthfeel. This sample has been picked in Taiwan about a year ago April 22, 2015. Despite that the tea seems really fresh. It has a strong but pleasant aroma of fruits and flowers that fills the room instantly when the small packet is opened. It even seconds my orchids (almost). The nuggets are large, uneven shaped and mostly same size, size differs due the varying amount of leaves. They've been picked with one bud, two or three leaves method. The color of nuggets is dark green with nice blueish hue. After rinsing the aroma turns slightly spicy, definitely cinnamon. Really promising aroma. It's sweet, floral and fruity. That spicy cinnamon balances nicely otherwise sweet and light scent. The flavour is really wonderful and complex. The strongest notes are definitely fruits where I can pick some juicy pineapple, mango, pear and apple. After that comes the floral notes of ostmanthus, lilac and orchid. The aftertaste is pleasantly spicy cinnamon that gives a nice kick after swallowing. In the aftertaste you can also taste some vegetal stuff like spinach and beans, but overall it's quite sweet and long lasting. And the flavour stays like that the whole session aka six steeps. I think I'm in love. Mouthfeel is silky smooth, creamy and buttery, which makes this tea really easy to drink. There is no astringency or bitterness at all. Alongside Nonpareil She Qian Longjing this is one of the best teas I've ever tasted.
Wow! It’s so good! It hits my mouth with a toasted barley flavour, and quickly transforms to sweet, luscious floral, and then I get the fruity apple-y flavour in the aftertaste. It reminds me of a more well-behaved, shier version of Tea Vivre’s Anxi Monkey King. The fruity floral tones are all there, but so much more subtle and playful, and teasing. It’s delicate, but rich at the same time. I absolutely love the long-lasting fruity aftertaste. Fresh apples. Crispy.
I'm an oolong fan, so this was an excellent bonus along with my whole order. Great taste.
Brewed in the gong fu style, the tea is very thick, with floral and fruty notes, very typical for good dong ding tea. The tea is very lightly roasted, but the roast is noticeable in the flavor, and I must say it is the beast roast I ever tasted in an oolong. The craftmenship in this tea production is obvious. The tea lasts for 12-15 infusions easily.
I love this tea, sweet and refreshing. The leaves are good for multiple extractions.
This was an incredible tea session! I opened my package to reveal these massive forest green nuggets. These beauties carried a creamy watercress scent. I placed them in my warmed gaiwan and shook them up. I removed the lid and took in a fantastic aroma. The warmed leaf smelled exactly like apple oatmeal. It was unbelievable! I knew that this would be a treat. I washed the leaf once and prepared for gongfu brewing. The steeped leaves gave off a complex fuji apple and pear scent. The liquor was a pale translucent jade. The taste was phenomenal! It was a heavy soup with a creamy finish. I could taste butter beans wrapped in magnolia nectar. The aftertaste was sweet with a warming sugared undertone. The leaves are massive! This session began in my gaiwan, and then I moved to my Zisha. Afterwards, the leaves continued to expand, so I moved to my cha hai and brewed grandpa style. The flavor became more floral and more sweet. I loved this so much. I was tea drunk and laughing throughout the session.
A very good Dongding tea with all of the right notes to look for. There is a creamy-smooth sweetness of cinnamon and spice, balanced with the sugary-sweet floral notes of orchids and gardenias. A hint of citrus works its way to the palate underneath the floral notes. This tea is refreshing, it has great mouthfeel and while the aftertaste does not last for more than a few minutes, it imparts a very pleasant warming sensation in the back of the throat. I think this tea is also priced well considering the quality is so high. Even the 7th steeping retains good flavor and aroma. There is nothing unpleasant about this tea.
I'm just now breaking into this one that I bought (after trying a sample - so there is another tasting note for this one!) Teavivre teas are so well packaged! I know packaged like this, the freshness will last for a while. I wanted to use less than the 2 1/2 teaspoons I used last time, so I went with 1 1/2 teaspoons. The leaves unravel very quickly after a minute steep! The aroma and flavor is divine - somehow the flavor is creamy, a little spicy and peachy all at once. It's a very unique oolong - and it's rare that I find this peachy flavor with oolongs. Last steep session I was tasting mostly pineapple in the first cup, but that is missing here (probably because I used so many leaves last time). The second steep is exactly the same. The third steep is the same as well, but there is a little more bite to it. After the first two steeps being so sweet and creamy, the bite isn't really a problem though. I'm surprised this one doesn't change with flavor more over the course of steeping it, but with such a tasty flavor, I'm glad it doesn't change too much. It's nice to know that I can't really ruin oolong... it tastes great no matter which way I steep it! Steep #1 // 1 1/2 teaspoons for 11 ounce mug // rinse // 5 minutes after boiling // 1 minute steep Steep #2 // just boiled // 1 1/2 minute steep Steep #3 // just boiled // 2 minutes
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