Dinggu Dafang (頂谷大方)

tea imagery: Monk flattening a leaf

Dinggu Dafang is a flat green tea from She county in Anhui, often with a distinct chestnut note. It belongs to the Dafang tradition, also known as Laozhu Dafang. A good batch brings together a toasted aroma, freshness and a lightly sweet finish.

History

Traditional processing heats, shapes and cools the leaves, then flattens them with palm movements in a pan before final drying. Machines are also used today. “Dinggu” often refers to selected Dafang from well-known mountain sites, including Laozhuling and Fuquanshan. Ask about the garden, harvest and grade of the actual batch. To compare it with Longjing, brew both with the same water and dose.

Local tradition associates the tea with a monk called Dafang, who grew and made tea at Laozhuling. The monk in our illustration refers to that story and to shaping leaves by hand.

Terroir

She county, Anhui; well-known areas include Sanyang and Jinchuan. Elevation varies by plot. Acidic hillside soils, with composition varying by garden. Humid climate near the Anhui–Zhejiang border. “Dinggu” alone does not tell you the precise picking location. Ask for producer and garden details.

Leaf

dry leaf: Flat, straight leaves, ranging from slightly yellowish green to dark green.

aroma in a warmed vessel: Chestnut or nuts, sometimes a fresh vegetal note.

aroma after brewing: Toasted aromas and greens; some batches have floral notes.

taste: Chestnut and vegetal notes, some body and a lightly sweet finish.

finish: Notice whether the flavour stays rounded as it cools. Shorten brewing if you feel a drying sensation.

Properties

Traditional descriptions: Traditional descriptions classify green tea as “cooling”.

What to know: Processing creates the leaf shape. Flat leaves from different teas may look similar while differing in raw material and flavour.

Over a cup of tea: For a daytime break or a leisurely breakfast.

Caffeine: Contains caffeine. The amount in a cup depends on the leaves, how much you use and how long you steep them.

How to brew

A 200 ml teapot or brewing mug that separates the liquor fully. 3 g per 200 ml at 85 °C; try 90 °C if the flavour is weak. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime. Year-round; freshness depends on harvest and storage. When you want green tea with toasted notes. Rice or baked sweet potato; taste the tea alone to get to know it. Over breakfast or during a work break

What to notice

Look at the flat leaves from the side.
Compare aromas before and after brewing.
Describe the taste without taking clues from the name.

Questions and answers

How do you brew Dinggu Dafang?

A 200 ml teapot or brewing mug that separates the liquor fully. 3 g per 200 ml at 85 °C; try 90 °C if the flavour is weak. Time for each infusion: 60 s, 90 s, 120 s.

What does Dinggu Dafang taste like?

Chestnut and vegetal notes, some body and a lightly sweet finish.

How much caffeine is in Dinggu Dafang?

Contains caffeine. The amount in a cup depends on the leaves, how much you use and how long you steep them.

What else should I know about Dinggu Dafang?

Processing creates the leaf shape. Flat leaves from different teas may look similar while differing in raw material and flavour.