2026 spring Dong Ding from Nantou, given a medium-heavy charcoal roast.
Tea Profile
At a glance: 2026 Spring · Taiwan oolong · Medium-heavy charcoal roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Compact, dark brown to near-black balls with hints of green.
- Aroma: Roasted nuts and warm sweetness, deepening into caramel and toasted grain.
- Liquor: Clear, warm amber to reddish-brown.
- Taste: Rich and full, roasted notes balanced by natural sweetness.
- Mouthfeel & body: Smooth and mellow.
- Aftertaste: Long and warm.
- Best for: Everyday drinking. A good Taiwan oolong to keep on hand, including for novices.
Brewing Guide
- Measure about 5–6g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (10 seconds for the first infusion so the leaves can open, then 5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Store airtight in the refrigerator, away from strong-smelling food. Allow the bag to come to room temperature before opening.
About the Leaf
These can show up now and then:
- Some fine pieces: normal for rolled oolong and harmless.
- Darker, glossier leaf: this is the roast, not spoilage.
- Leaves open up a lot: the rolled leaves expand to whole leaves, so a small amount fills the pot.
