809 Honey Gold Tea Bud
(蜜香黄金芽茶)
60 g
45 000 ₽
802 Roasted Classic Dong Ding Oolong Tea (冻顶乌龙茶手工炭焙)
100 g.
29 700 ₽
Classic Series
Grown on the sunny slopes of central Taiwan,
this tea embodies centuries-old traditions of producing famous roasted oolongs. It grows at altitude of 800−1200 meters on Mount Dong Ding (冻顶山, Dong Ding Shan) in Nantou County in central Taiwan..
Made according to the traditional technology of 1980fully fermented leaves and hand charcoal roasting are used, which gives the tea a deep aroma, a powerful aftertaste, and a unique character that is rarely encountered.
Characteristics:
• Aroma: warm, with notes of roasted chestnuts, caramel, and light smoky nuances.
• Liquor color: bright golden-amber, with a rich olive hue.
• Taste: a rich taste of roasted chestnuts, intertwined with honey and fruitiness.
• Aftertaste: powerful, long-lasting, and warming, with soft sweetness and light spiciness.
Processing Features:
• Полная ферментация — gives richness and density to the taste.
• Roasting level: heavy roast — reveals the depth and complexity of the tea.
• Tea leaf rolling: dense, traditional for Dong Ding — the leaf slowly opens, gradually releasing its flavor.
Features of Mount Dong Ding:
Tea Mountain Dong Ding (冻顶山 / Dong Ding Shanis one of Taiwan’s most legendary tea regions, located in Nantou County.It is the historical cradle of Taiwanese oolongs, where since the 19th century teas with a dense roasted profile and warm mineral sweetness have been produced .
• Altitude: 700−1200 meters above sea level (the main plantations are located at 800−1000 m).
• Average temperature: warmer than Shanlinxi, but with sharp nighttime cooling (25−28 °C in summer, 8−12 °C in winter),which intensifies the concentration of aromatic compounds in the leaf.
• Mist and humidity: dense morning mists (100−120 days per year),giving the leaf juiciness, but less than in high-mountain regions, which is why the mastery of fermentation and roasting is more important here.
• Soil: volcanic clay with quartz inclusions, giving the tea metallic energy and its signature “roasted” texture.
Interesting fact:
The name “Dong Ding” (“Frozen Peak”) is not related to altitude, but to a local legend: 19th-century farmers named the mountain this way because of the icy mists enveloping the plantations at dawn.
