Dong Ding Traditional
Tea makers have cultivated Dong Ding around the town of Luku in the foothills of Taiwan’s central mountain range since the mid-1800s. They followed their cousins’ production methods in southern Fujian Province and rolled the large tea leaves into a ball. Unlike the other Dong Ding, this traditional style undergoes a longer oxidation process. This year, we chose to offer this Dong Ding finished with the traditional charcoal roast. This appeals to those who love Da Hong Pao and Pu-Erhs. For those who prefer a newer, greener style, we recommend our Dong Ding Light.
