Mountain Tea Series (名山系列 / Famous Mountains Series)
Expertly roasted using traditional techniques, this oolong from the legendary Dong Ding plantations reveals a bold character with a remarkable harmony of roasted and fruity notes. Grown at an altitude of 800–1000 meters in the famous tea region of Dong Ding (冻顶山, Dong Ding Shan) in Nantou County, central Taiwan, where the unique microclimate and mineral-rich soil create ideal conditions for tea cultivation. The perfect choice for connoisseurs of classic roasted oolongs with a rich flavor profile.
Characteristics:
- Aroma: Intense, with notes of roasted chestnuts, dark honey, and baked apples. - Liquor Color: Deep amber-brown with golden highlights. - Taste: Rich, velvety, with hints of caramelized fruit, subtle smokiness, and a mineral undertone. - Aftertaste: Exceptionally long-lasting, evolving with tones of dried fruit and spiced honey.
Processing Features:
- High oxidation (35–40%) – adds depth and body to the flavor. - Roast level: Medium to strong, multi-stage traditional roasting. - Whole-leaf selection – tightly rolled, uniform dark leaves.
Dong Ding Mountain Features:
Dong Ding Mountain (冻顶山 / Dong Ding Shan) is one of Taiwan’s most legendary tea regions, located in Nantou County. It is the historic cradle of Taiwanese oolongs, where since the 19th century, teas with a deep roasted profile and astringent mineral sweetness have been produced.
- Altitude: 700–1200 meters above sea level (main plantations at 800–1000 m). - Average temperature: Warmer than Shan Lin Xi but with sharp nighttime drops (summer 25–28°C, winter 8–12°C), enhancing aromatic compounds in the leaves. - Fog & humidity: Dense morning fog (100–120 days per year), adding juiciness to the leaves, though less than in high-mountain regions—making fermentation and roasting skills crucial here. - Soil: Volcanic clay with quartz inclusions, giving the tea a metallic energy and signature "roasted" texture.
Fun Fact:
The name "Dong Ding" ("Frozen Summit") is not related to altitude but comes from a local legend: 19th-century farmers named the mountain after the icy mists that envelop the plantations at dawn.