Properly cellared Dong Ding sits alongside aged puer and aged yancha in Taiwanese collector circles. Decades of slow transformation yield camphor, dark honey and dried plum, with the roughness of the young leaf entirely gone.
Tasting Notes
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Origin
Lugu, Nantou, Taiwan, Taiwan
Plant
Land
600-800m
Craft
Originally spring/winter, aged 20+ years harvest. Semi-oxidized (30-40%), traditionally roasted, aged 20+ years with periodic re-roasting.
From the tea table
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