DMS Dong Ding Oolong Tea
DMS Dong Ding Oolong Tea is an Oolong tea of medium oxidation from Doi Mae Salong, north Thailand. Here, it is picked and processed from the “N° 17” tea cultiver. As with all of our teas from north Thailand, picking takes place completely by hand, according to ancient Chinese tradition.
Originally, Dong Ding Oolong originated from the mountain with the same name in Taiwan. At that time, a tea plant variety from Fujian province of mainland China was prevailing there. However, just like in other places in Taiwan, the diversity of tea plant varieties has greatly diversified there ever since. This is why we can hardly assign a specific tea cultivar to Dong Ding Oolong tea in general. Much rather, there is a whole group of tea cultivars that can serve for producing Dong Ding Oolong.
One criteria for a Dong Ding Oolong tea is the non-membership to either of the groups Oriental Beauty Oolong and High Mountain Oolong. Another criteria is the processing across several roasting rounds to an Oolong tea of medium oxidation. So, our DMS Dong Ding Oolong actually comes from leaves of the N° 17 cultivar, but its processing differs from the same. Instead, it is characteristic for a Dong Ding Oolong tea, which is why our producer partners in north Thailand have given the tea that name.
Like most Taiwanese Oolong teas, also our Thai Dong Ding Oolong is rolled into ball shape during processing. At this, one “picking unit” (2-3 most upper leaves on a branch) always makes one ball. However, a more specific processing feature of our DMS Dong Ding Oolong is its medium degree of oxidation, significantly beyond the “Pouchong line”. Also, the leaves of the N° 17 tea plant undergo several roasting cycles during their processing to Dong Ding Oolong Tea.
Taste and Visual Appearance
Accordingly, the resulting tea’s taste profile differs widely from that of our rather lightly oxidized Ruan Zhi Oolong N° 17. At this, the dominating note is a mineral one, with a round-up of mildly sweet as well as earthy and floral notes. What imposes itself as a comparison to this tea are rock Oolong teas from Wuyi mountain. The complex, multifacetted taste of this tea lingers on the palate even long after drinking. Just like the potential for up to 10 and more infusions, this highlights this tea’s superior quality.
After about half a minute in hot water, the beautiful rolled tea leaf will unfold and produce a clear cup of amber color.
Doi Mae Salong, Center of Tea Cultivation in North Thailand
Doi Mae Salong is the center of tea cultivation in north Thailand. Since the end of the 1980’s, there’s a number of Taiwan-imported tea varieties growing here, besides the native Assamica type tea tree. One of these tea cultivars is the “Ruan Zhi” or “N°. 17” cultivar. Meanwhile, the local community, consisting of ethnic Chinese settlers and several mountain tribes, has made tea the region’s major cash crop.
DMS Dong Ding Oolong yields best taste results with a dosage of 3 grams tea leaves on 200ml water. At this, water temperature should be 80-85°C and infusion period 2-3 minutes. At his, a second infusion will show none, a third very little loss in taste. In the context of traditonal Chinese-style preparation, tea masters will infuse this tea up to 10 times or more. To this end, the Gong Fu Cha (ritual Chinese tea ceremony) will usually apply shorter infusion periods and higher dosing.