DONG DING LAO SHI

Medium-fermented highly roasted hemispherical twisted oolong. It is grown and made on the tea farm of the Lu Gu region.

This tea is the ancestor of almost the entire tradition of Taiwanese oolongs, originally produced on a mountain peak in the area of Nantou. For this, he received the name "Oolong from Frosty Peak". The technology of its manufacture came to the island together with refugees from Fujian Province (China) in the mid-1960s. Some features of the technology have become leading in the tradition of Taiwanese teas. Now tea called "Dong Ding" is made all over Taiwan and this name has become more of an indication of the processing technology (special roasting) than the terrain.

Lao Shi Dong Ding (traditional Dong Ding) has preserved the taste of that era through the centuries, it differs from its modern counterparts. The tea is made from the Qing Xing variety, and has a dark color and a sweet-caramel taste, which is due to technological features. The brightest and most important is roasting. It occurs in two stages, first, they are fried according to the modern method in a drying cabinet, but then they are brought on charcoal. Solid wood is used for coals, for expensive representatives - coals of the Lunyan tree.

This tea only improves over time. It is better not to drink it immediately after production, after the fire settles down, the residual bitterness in the taste passes, and only sweetness remains. This tea is perfect for long-term storage, it is from him that the famous Lao Cha Wangs originate.

Aroma: caramel, honey, with nuances of flowers, fruits, and spices.

Taste: soft, sweet, multi-faceted, spicy caramel, nutty and woody-dried fruit, with smoky coffee notes in the aftertaste and menthol freshness. 

Effects: intoxicating, relaxing, meditative.