Dong Ding (Chinese: 凍頂; pinyin: Dòng Dǐng; pronounced [tʊ̂ŋ.tìŋ]), also spelled Tung-ting, is an oolong tea from Taiwan. A translation of Dong Ding is "Frozen Summit" or "Icy Peak", and is the name of the mountain in Taiwan where the tea is cultivated. Those plants were brought to Taiwan from the Wuyi Mountains in China's Fujian Province about 150 years ago.[1][2]
Origin
The Qingxin variety was brought from the Chinese city of Wuyi to Mount Dong Ding about 150 years ago. According to reports, the scholar Ling Fong Chi, while studying in Fujian, brought tea plants to the Meadow as souvenirs for his relatives. The climatic conditions at Dong Ding, including sunny days and foggy afternoons, proved to be ideal for growing tea, which contributed to the rapid popularity of this variety in Taiwan.
Similar to Darjeeling or Pu-erh tea, the name Dong Ding originally meant that this tea was grown only on the mountain of the same name. However, as the popularity of this tea spread, producers began to grow it in other parts of Taiwan, while maintaining the processing style characteristic of Dong Ding. Therefore, you can now find Dong Ding tea that does not come from Dong Ding Mountain. It is important to pay attention to the labels on the packaging to find out where the tea was grown. [3]
Taste qualities
This traditional favorite is known for its medium oxidation level, which provides the perfect balance between the bright freshness of green tea and the deep tones of black tea. Its flavor profile is characterized by floral notes, creamy texture and a long, sweet aftertaste. [4]
Health benefits
The health benefits of oolong tea are well known, and Dong Ding is no exception. This tea is rich in antioxidants, and the high concentration of polyphenols it contains activates an enzyme that dissolves fats. This makes Dong Ding a powerful tool for weight loss[citation needed].
Brewing
Dong Ding Oolong tea is best brewed in the gongfu style, using a small 4-6 ounce teapot or gaiwan. This allows you to reveal its rich aromas and flavors through repeated brewing.
The brewing procedure involves several steps:
Preparation: Fill the teapot about one-third full with tea leaves.
Steeping: Pour hot water over the leaves for a preliminary rinse and pour out the water.
Main brewing: Fill the teapot with hot water and let the tea steep for 45 seconds to 1 minute. With each subsequent brewing, increase the infusion time by 15-30 seconds.
Dong Ding Oolong tea can be brewed at least 6 times if a small teapot or gaiwan is used. For large teapots (16 ounces or more), the potential for repeated brewing is usually reduced. [5]
^Mike Heneberry The Little Black Book of Tea: The Essential Guide to All Things Tea 1441300376 "Taiwan's Tung Ting tea, a variant of Pouchong, is among the island's most popular oolongs."
