Oolong · Nantou County, Taiwan
Dong Ding
Moderate caffeine
Taiwan's classic rolled oolong, traditionally charcoal-roasted: orchard fruit, cream, and a long toasted finish.
Recipe
- Temperature
- 95 °C · 203 °F
- Leaf
- 5 g
- Water
- 200 ml
- First steep
- 1:30
- Each next steep
- +0:20
- Steeps
- 5
Suggested starting point.
Time this brew with Pekoe
Aroma notes
baked peach · brown butter · osmanthus
Tasting notes
smooth · layered · warming
Harvest
April–May · October–November
Making
Plucking 
Withering 
Oxidation 
Rolling 
Roasting
Origin
Nantou County · Taiwan
In the island's center, clouds wrap Nantou's slopes every afternoon. The rolled oolong takes its buttery florals there, spring and winter alike.
Lore
Legend credits Lin Feng-chih with carrying oolong cuttings from Wuyi to Dong Ding mountain in 1855. Taiwan made the style its own: tighter rolling, brighter fruit, and a patient charcoal roast that deepens with every steep.
