Tung Ting Dong Ding oolong tea

Tung Ting, also known as Dong Ding, is one of Taiwan’s best-known traditional oolong teas. It originates from the Lugu area of Nantou County, where the mountainous environment and generations of tea-growing expertise have contributed to the production of teas with distinctive characteristics.

The dry tea consists of small, tightly rolled leaves in shades of olive green, grey-green and brownish green. When infused with hot water, the leaves gradually unfurl, revealing their original, larger shapes.

The tea produces a clear, golden-yellow liquor. Its most distinctive feature is its intense, rich floral fragrance, which is equally prominent in the flavour. Its smooth, harmonious character is complemented by natural sweetness and a pleasantly lingering finish.

Although traditionally roasted versions of Dong Ding are also produced, this particular tea is characterised by its fresh, floral aromas. Over successive infusions, the tightly rolled leaves gradually open, while the fragrance and flavour develop subtle new nuances.

The history of Dong Ding tea is closely connected to the Lugu region of Nantou County in central Taiwan. Tea cultivation around Dong Ding Mountain began to develop significantly during the 19th century, and the oolong produced here eventually became one of Taiwan’s most celebrated teas.

According to local tradition, the tea’s origins are associated with a young man named Lin Fengchi, who travelled to Fujian province in the mid-19th century to pursue his studies. Upon returning to Taiwan, he brought tea plants with him, which were subsequently planted around Dong Ding Mountain. The story has been passed down in several versions, reflecting the close historical ties between Chinese and Taiwanese tea cultures.

The name Dong Ding comes from the mountain itself. According to a traditional explanation, the name may also refer to the difficulty of travelling along its steep slopes, where reaching the tea plantations required considerable effort.

Dong Ding represents not only a place of origin but also a distinctive tea-processing tradition. The leaves are partially oxidised and then tightly rolled into small pellets. Roasting played an important role in traditional production, but different styles have developed over time, ranging from lighter, more floral teas to versions with deeper, roasted aromas.

This diversity has made Dong Ding one of the defining styles of Taiwanese oolong tea culture.

Use 5 g of tea per 150 ml of water, preferably in a gaiwan or a small teapot with a capacity of approximately 150 ml. Pour over with water at 90–95 °C and steep for approximately 1 minute.

The tea can be infused several times. As the tightly rolled leaves gradually unfurl, the aromas and flavours evolve with each infusion. Adjust the steeping time to your taste, taking care to preserve the tea’s delicate floral character.