Dong Ding Formosa wulong teas are some of the most popular Formosa teas. They hail from gardens located in Nantou County, Taiwan on Dong Ding Mountain (Frozen Peak) at elevations between 1,900 and 3,300 feet. Most inhabitants are involved in the tea industry and the focus is on quality, not quantity, even though they produce up to five harvests each year. Dong Ding teas are rolled or ball-style and are laboriously crafted from the Qing Xin cultivar, which was brought from the Wu Yi region in Fujian, China in the 1850’s. The historical and traditional style of processing this tea involved a light oxidation with mild roasting; however, modern experimentation has led to many different styles of Dong Ding wulongs.
The leaves of this classic baked Dong Ding wulong tea have been oxidized about 30% and then dark roasted. The leaves unfurl to yield a rich, smooth, medium-bodied infusion with deep, toasty and roasted notes and a mild sweetness.
Leaves may be infused multiple times.