This is one of HOJO's flagship products, sold for many years.
Harvested at an altitude of around 800 meters in Lugu, the tea is fully fermented, giving it a honey-like, fruity aroma.
It has a full body taste structure with deep throat feel that is unexpected for Dong Ding Oolong tea. We source very high-quality raw materials, but as a flagship product, we have kept the pricing relatively low.
About Dong Ding Oolong Tea
Dong Ding Oolong tea is an oolong tea made from tea leaves harvested from Dong Ding Mountain in Lugu Township, Nantou County, Taiwan. It is said that the name "Dong Ding" comes from the fact that the path up the mountain is very slippery, requiring climbers to use their toes to reach the summit.
About 150 years ago, oolong tea seeds from Wuyi, Fujian Province, China, were brought to Dong Ding Mountain for cultivation.
What Defines Good Dong Ding Oolong Tea?
It has no bitterness and a strong sweetness. It can be brewed many times, making it surprisingly economical. In Taiwan, you can find Dong Ding Oolong almost everywhere.
As Dong Ding Oolong gained fame for its delicious taste, teas from other regions began to be called by the same name.
Recently, tea grown at lower altitudes is heavily roasted to give it a roasted aroma and sold as Dong Ding Oolong tea. However, genuine Dong Ding Mountain tea makes up only a small portion of the "Dong Ding Oolong tea" available in the market.
The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.
HOJO sources tea from gardens at an altitude of 800 meters on Dong Ding Mountain. Many customers have expressed their delight at the gentle floral aroma when brewing this tea.
HOJO's Dong Ding Oolong tea is characterized by a rich sweetness and a full-bodied flavor.
Dong Ding Mountain
Dong Ding Mountain is mostly covered in mist in the afternoon.
The Secret to Deliciousness is Medium Fermentation
Most of the Dong Ding Oolong tea sold in Taiwan is lightly fermented. There is a common belief that tea grown in higher altitude gardens is more expensive and tastier.
Therefore, for Dong Ding Oolong tea harvested from gardens at about 800 meters, we faced the dilemma of not being able to showcase its value. We focused on the fermentation degree to solve this issue.
By producing tea with a higher degree of fermentation, we created a tea with a rich flavor. As the fermentation degree of Dong Ding Oolong increases, its honey-like aroma becomes stronger.
Our medium-fermented Dong Ding Oolong tea offers a new level of enjoyment even for those familiar with regular oolong tea.
Economic Value with Seven Brews
When brewed in a small teapot (200-250cc), you can enjoy more than seven infusions. This means that a lightly heaped tablespoon of tea leaves can make up to a liter of tea, offering great economic value for a high-quality tea.
Relax with an Easy-to-Drink Tea
HOJO "Dong Ding Oolong" has no bitterness and a soft mouthfeel, making it enjoyable even for those with a weak stomach who find strong tea hard to drink. It is perfect as a morning tea to wake up to, or as a tea to relax before bedtime, brewed in a slightly elegant tea set.
Why not add the authentic "Dong Ding Oolong" to your tea life?
Cultivation Cultivars and Harvesting
HOJO's Dong Ding Oolong tea is made from a cultivar called Qingxin Oolong. Tea made from this cultivar is known for its refreshing taste and elegant aroma.
As shown in the photo, the leaves are more yellow-green than blue-green and do not appear to be in perfect condition. However, these slow-growing leaves produce delicious tea.
References
Chen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)
Chen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016/j.geoderma.2006.04.003
