oolong Origin: Nantou, Taiwan

Dong Ding

Taiwan's traditional medium-roast oolong: buttery, nutty, and floral — the bridge between green-style and dark oolongs.

Essential Brewing Parameters

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Water Temperature

95–100°C (203–212°F)

Do not overheat — preserve aromatics

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Steep Duration

45–60 s (gongfu) / 3 min (Western)

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tbsp (6 g) · 5–6 steeps

Medium (~30 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Dong Ding

Dong Ding ("Frozen Summit") built Taiwan's oolong reputation: heavy ball-rolling, a disciplined charcoal roast, and a cup that moves from butter to caramel to orchid across resteeps. Modern versions run greener; traditional roasts age beautifully for a decade. If you find Alishan and Dong Ding on the same shelf, the comparison is the whole oolong spectrum in two cups.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →