Tea Information:

Leaf Type:  Oolong

Where to Buy:  Fong Mong Tea

Tea Description:

The hand-plucked leaves of Dong Ding Oolong are grown in the Dong Ding region of Taiwan at the elevation of 740 meters. At this elevation, the leaves absorb moisture from the surrounding fog and clouds every morning and afternoon which is ideal for Oolong plants. Due to the unique geographic location and stringent selection of leaves, this is the finest Dong Ding Oolong from the Dong Ding estate. 

Learn more about this tea here.

Taster’s Review:

This Dong Ding from Fong Mong has been charcoal baked and you can really taste that element in this tea!  It’s a really nice complement to the natural nutty flavors of the Oolong tea.  This is really one of the tastiest Dong Ding Oolong teas I’ve tasted in a while and I think that the fact that it was charcoal baked makes all the difference.

My first cup was sweet and nutty with a distinct charcoal note.  I could taste the charred wood and a hint of smoke.  There was a creaminess to the cup, but it wasn’t like a heavy creamy note or a buttery note.  It was more like browned butter.  Smooth and silky; it didn’t feel heavy on the palate.

The sip starts out sweet with notes of honey.  I start picking up on the nutty flavors almost immediately.  By mid-sip, the sweetness is fully developed and I start to pick up on a hint of smoke which transcends into a charcoal note.  The aforementioned browned butter notes weave their way in and out of the sip.  The finish is almost “fruit-like,” tasting a bit like a roasted, caramelized peach.

The second cup seemed a little more unified.  The flavors were seamless.  It was a very smooth transition from notes of honey to toasted nutty flavors and hints of smoke.  The smoke was a little more subtle this time, and the notes of charcoal were stronger, even though they seemed “fused” with the other flavors.  Still sweet, still a fruit-like finish.  Delicious.

The third cup was very much like the second.  The browned butter notes have diminished by this point but they seem to have made way for more definition of the peach-like flavor.  I experience a slightly dry sensation toward the finish, almost mineral-y.  Still a sweet, lovely Oolong.

I brewed this Dong Ding the way I’d brew most Oolong teas, using my gaiwan and following a 15 second rinse, I started the infusion time at 45 seconds and added 15 seconds onto each subsequent infusion.  I combine 2 infusions for each cup, so my first cup was made up of infusions 1 and 2, and the second cup was infusions 3 and 4 … you get it, right?

Fong Mong offers quite a few amazing Taiwan Oolong teas that are well worth checking into!  I highly recommend them!