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.
This leaves of this Dong Ding Light Roast have been lightly oxidized around 20-25% and then lightly roasted. Traditional processing yields an aromatic, complex and smooth, medium-bodied infusion with sweet, subtle earthy and floral notes and a clean, nutty and mild toasty finish.
Leaves may be infused multiple times.