Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background
Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

Competition Grade Roasted Dong Ding

$ 58.00 Sold out
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Size: 2 oz. canister

Pickup currently unavailable at Blue Willow Teaspot

Size: 2 oz. canister

We are so happy to have a small amount of this spectacular tea to share with you. Hand-crafted by Yong Hao, who has been producing award-winning tea on Chi Lai Mountain for many years. This Qing Xin cultivar is expertly roasted over charcoal and rolled several times to achieve its shape. The aroma offers notes of baked yams and burnt sugar, with essences of warm cedar. Steeped, the tea is soft but complex. The toasty notes of the firing are at the forefront and give way to a sweetly satisfying cup with honeysuckle hints. Over time, the roast flavor will settle and reveal more flavors, which we are so excited to witness. This tea is grown with organic fertilizers and tested to assure cleanliness.



Harvest: Spring, 2023

Origin: Nantou, Taiwan

Harvest: Spring, 2023

Origin: Nantou, Taiwan

• Charcoal roasted by Yong Hao

• Qing Xin cultivar

• Competition Grade

• Toasty at first, developing to sweeter notes

• Can steep many times

• 6g tea per 8oz. water

• Rinse optional

• Steep 15-25 seconds in 190°-200°F water

• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan or a clay pot that has been seasoned for roasted oolong

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 2g tea per 6oz. water

• Steep 3-4 minutes in 180°-190°F water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method