| What the name means | Alishan is a tea region in Chiayi County. Elevation and growing conditions vary between gardens. The regional name specifies neither one cultivar nor a guaranteed creamy taste. | Dong Ding is associated with Lugu in Nantou County, but the name also describes a production style. It is not made only on one hill, so ask separately where the leaf was grown. |
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| Processing and flavour | Lighter versions are usually lightly roasted and tightly rolled. Floral and fresh vegetal notes are common, sometimes with a creamy texture. Roasted Alishan teas also exist. | The characteristic roasted style often offers nut, caramel and fruit notes, sometimes with floral aromas. Roast levels vary, and charcoal is not essential. Elevation alone does not tell you how suitable the growing conditions are. |
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| Brewing | Start with 4–5 g per 100–120 ml at 90–95 °C for 15–20 seconds. If weak, try hotter water or more time. Drain fully and adjust the timing as the leaves open. | Try the same ratio at about 95 °C for 15–20 seconds. Either tea also works in a mug: 2–3 g per 250 ml at 90–95 °C, taste after 2 minutes, then remove the leaves. Infusion count depends on the tea and recipe. |
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| Buying and storage | Ask for the garden, cultivar, harvest season and year, and roast. Spring and winter crops are often sought after, but date and elevation do not replace tasting. Protect light oolongs with airtight storage away from heat, light and odours. | Ask for the leaf’s origin, roast level and roast date. Compare the actual batches on offer: both teas vary in price and quality. Keep it dry and sealed. Both contain caffeine, and roasting does not make Dong Ding a sleep-friendly tea. |
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