A tea as popular as Dong Ding is bound to grow out of its eponymic origins and find itself in other tea growing regions. This one comes from a village not too far away, in Zhu mountain about 10km east of its original homestead. While aiming to retain its genealogical roots, the maker has chosen the Qing Xin cultivar to craft a clean tea, roasted dark to bring out its warmer tendencies. The first sip is a grazing alongside molten sweetness and it continues, gentle yet dry, and a touch smoky too.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
USA (English)
Europe (English)
Europe (German)