Like our Dong Ding Oolong, Roasted Dong Ding is a popular Taiwanese oolong for gong fu brewing. It has been roasted for a deeper, smoother flavor that trades some of its floral notes for richer, grainier tones. Its dark leaves offer robust aromas of roasted nuts and grains with a hint of toasted cumin seeds. The copper-tinged golden brew smells roasty and sweet, like sobacha (a roasted barley tisane from Japan) with honey. Roasted Dong Ding’s flavor is strong, smooth and roasty. Notes of full-bodied Houjicha, honey sweetness, roasted barley and cashews, and vanilla are balanced with a light astringency. Later infusions are mellower, with a slightly greener oolong flavor. The finish is rich, lasting, toasty and smooth – ideal for pairing with dark sweets like pralines or tres leches cake.

Tea to Water Ratio 1:1. If you prefer a stronger flavor, use up to two grams of tea for each cup of water.

Water: Filtered water is best. 180ºF (simmering with tiny bubbles)

Traditional Steeping: 3 to 4 minutes

Flash Steeping: First, we run warm water over the tealeaves and pour it off very quickly. This removes any impurities and “awakens” the tealeaves for brewing. Then, we steep the tea – 15 to 35 seconds.