Oolong Dong Ding Tea

Dong Ding tea was originally from Dong Ding mountain area in central Taiwan, but in recent years Dong Ding tea has become more known because of the process by which it is made & not by the location. 




The Dong Ding is quite a popular Taiwanese oolong which changed a lot through the years since its first release in the 80s. When this tea started to sell a lot around forty years ago it had an higher oxidation level than today and It was also roasted quite intensely so the leaves appeared with a dark brown color looking more like a red tea. Today, however this product comes from the same area of the 80s version around the mountain Lugu, the leaves are evidently less oxidized and roasted because the tea drinkers taste prefer a less smokey and tannic character in their oolong.

About the flavors of this new Dong Ding in our selection we try to underline the aspects linked to the baking process and so providing a more deep tasting experience. During the tasting time, in fact, the woody future result more evident and only after few sips you can notice some vegetal characters with a dark and balsamic connotation. Instead of the other Dong Ding on our website this one also shows a little bitterness in the aftertaste caused by the intense roasting process which reveals the choice of the producer to maintain a style more similar to the one adopted in the past.

Place of origin

Lugu mountain, Nantou - Taiwan


After the harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here it's where the oxidation process begin thanks to the tea master who rolled the tea leaves on the trays. After the have reached the desired oxidation level (here around 40%) the leaves rest for a short period of time before going into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this passage in the oven the leaves are hand rolled in order to preserve their aromas and then it follows a series of roasting period where the product is dried a bit more and consolidate its form and flavors.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (15 – 20 – 25…)

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

If you want to experiment around the leaves quantity for your infusion we suggest you to let the leaves enough space to expand their selves in the water because they tend to expand quickly in the water. In that way you’ll enjoy this product at its best.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5g-100ml / 15-20-25... sec / 6 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: Taiwan

  • Taste: Woody/vegetal

  • Instants: Drink


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