Dong Ding (凍頂)

tea imagery: Fox in the autumn forest

Dong Ding is a Taiwanese oolong associated with Lugu in Nantou County. Its familiar roasted style combines floral and fruity notes with toasted grain or nuts. The style is also made elsewhere, with varying roasts, so ask where the tea was grown and how it was processed.

History

Dong Ding’s history is tied to tea growing in Lugu. Qing Xin oolong (青心烏龍) is the principal cultivar. Leaves are partially oxidised, heated, rolled into tight clusters and dried; further roasting develops the familiar aroma. Oxidation and roasting are separate processes whose intensity varies. Dong Ding-style tea is also produced beyond Dong Ding mountain.

The characters 凍頂 are commonly translated as Frozen Summit, but the name does not tell you the weather in a tea garden. A local origin account names Lin Fengchi, who brought tea plants from Fujian in 1855. The fox in an autumn forest is this site’s own illustration.

Terroir

Lugu, Nantou County, central Taiwan; the style is also made elsewhere. Varies between gardens. Soil composition varies between sites. Lugu has a moist climate and hilly terrain. Ask for growing origin, cultivar and roast level. For an award-winning tea, check the competition, year and batch details.

Leaf

dry leaf: Tightly rolled balls or half-balls, ranging from olive green to brown.

aroma in a warmed vessel: A warm pot may bring out toasted grain, nuts and floral notes.

aroma after brewing: Opened wet leaves let you compare leaf aromas with the roast. Let the hot steam clear first.

taste: Roasted versions may suggest nuts, grain, honey or ripe fruit; lighter ones can be more floral. A honey-like note does not mean honey was added.

finish: Notice the sweetness that lingers and any dryness in your mouth. The balance matters more than how long the aftertaste lasts.

Properties

Traditional descriptions: The roasted aroma suits the warm autumn colours of this page. This is an artistic association, rather than a claim about the tea’s effects on health.

What to know: Try a lightly roasted Dong Ding beside a more roasted one. Use the same leaf weight, water and steeping time to compare their aromas and finishes.

Over a cup of tea: Take your time over a cup and notice how the toasted notes change as it cools.

Caffeine: The amount depends on the material, dose and brewing. Neither the name nor a dark colour reveals milligrams per cup.

How to brew

110 ml gaiwan or teapot with space for rolled leaves to open. 5 g / 110 ml. For a roasted version, start at 95 °C and explore 90–100 °C to taste. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

When to drink

During the day, taking account of caffeine’s effect on your sleep. All year round, especially when you feel like a roasted tea. When you want to explore roasted Taiwanese oolong. Walnuts, baked sweet potato or plain pastry; taste the tea on its own first. Over a book, a conversation or a comparison of two roasts

What to notice

Look at how far the leaves have opened after the first infusion.
Take a sip at a comfortable temperature and notice which is stronger: roast, flowers or fruit.
Follow the same flavour into the second infusion. Is it stronger, softer or harder to pick out?

Questions and answers

How do you brew Dong Ding?

What does Dong Ding taste like?

Roasted versions may suggest nuts, grain, honey or ripe fruit; lighter ones can be more floral. A honey-like note does not mean honey was added.

How much caffeine is in Dong Ding?

The amount depends on the material, dose and brewing. Neither the name nor a dark colour reveals milligrams per cup.

What else should I know about Dong Ding?

Try a lightly roasted Dong Ding beside a more roasted one. Use the same leaf weight, water and steeping time to compare their aromas and finishes.