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Taiwan Oolong

Dòng Dǐng Oolong冻顶乌龙

dòng dǐng wūlóng

Origin
Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Lùgǔ Township ...
Tea type
Taiwan Oolong
Water temperature
90 °C
Gongfu water temperature
92 °C
SKU · DONG-DING-WULONG-CN
Tea dossier

Provenance and specifications

Origin
Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Lùgǔ Township (鹿谷鄉, Lùgǔ Xiāng), Dòng Dǐng Mountain (凍頂山, Dòng Dǐng Shān)
Tea type
Taiwan Oolong
SKU
DONG-DING-WULONG-CN

Brewing recipes

  • Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
  • Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier

Brewing, origin and taste notes

Brewing
Tea amount
5–8 g per 100–150 ml water (gongfu method). For European method — 3–4 g per 200–250 ml.
Water temperature
90 °C
Gongfu water temperature
92 °C
Tea amount
6 g
Gongfu water volume
100 ml
Tea-to-water ratio
10 s
Origin
Tea type
Oolong
Taste
Sensory Source Descriptor H Intensity
3
Sensory Source Descriptor L Intensity
2
Sensory Source Descriptor Li Intensity
1
Sensory Source Descriptor O Intensity
3
Sensory Source Descriptor Rb Intensity
2
Details
Alkaloids
Caffeine (咖啡因, kāfēiyīn) — 20–35 mg/g dry leaf (moderate level characteristic of oolongs). Theobromine and theophylline — in trace amounts.
Amino Acids
L-theanine (茶氨酸, chá ānjīsuān) — key amino acid responsible for sweetness, softness and calming effect. Total free amino acid content — about 2–3% of dry mass; in spring ha...
Minerals
Potassium, magnesium, manganese, fluorine, zinc, selenium — in trace amounts. Fluorine content in oolongs is somewhat higher than in green teas, which provides protective effect...
Vitamins
Vitamin C (ascorbic acid) — in small amounts, partially destroyed during roasting; B-group vitamins (B1, B2), vitamin E, vitamin K.
Early harvest months
4, 9
Late harvest months
5, 10
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Lùgǔ Township (鹿谷鄉, Lùgǔ Xiāng), Dòng Dǐng Mountain (凍頂山, Dòng Dǐng Shān)

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