Dong Ding

Traditional Gongfu Style Brewing of Dong Ding Oolong

Dong Ding (Frozen Summit) is a classic Taiwanese high-mountain oolong traditionally brewed gongfu-style in a small porcelain gaiwan to bring out its layered floral and creamy aromas. The brewing craft, like the leaf processing, rewards patience and precise steeping times.

Prep

5 min

Cook

10 min

Total

15 min

Serves

4 small infusions (one gongfu session)

Difficulty

Medium

Recipe ingredients

• •8 g (0.3 oz) Dong Ding oolong leaves, Authentic Nantou-grown Qing Xin cultivar, tightly rolled pellets

Steps

1. 1 Warm the gaiwan (small lidded porcelain cup), pitcher, and tasting cups by filling them with hot water, swirling, and discarding the water. This preheats the vessels so the brew temperature stays steady.
2. 2 Place 8 g of Dong Ding leaves into the warmed gaiwan. Fill with freshly boiled water at 95°C (203°F) - let boiling water cool for about 30 seconds before pouring. Cap and pour off immediately to rinse the leaves, discarding this first brew.
3. 3 First infusion: fill the gaiwan with water at 95°C, cap, and steep for 25 seconds. Pour completely into the pitcher, then into tasting cups. The liquor should be pale gold and fragrant.
4. 4 Second infusion: refill the gaiwan with water at 95°C and steep for 20 seconds. Pour fully.
5. 5 Third infusion: steep for 25 seconds. The flavor deepens here, showing notes of gardenia and ripe stone fruit.
6. 6 Fourth infusion and beyond: add 5–10 seconds per brew, keeping water temperature steady at 95°C. A good Dong Ding yields 8–12 infusions before flavor fades.
7. 7 Notes on drinking: sip from the small cups without swallowing immediately - let the liquor cool slightly on the tongue to perceive the sweet aftertaste (hui gan) that signals a well-made Dong Ding. Decant every infusion fully and promptly; leaving tea sitting on the leaves will turn the next brew bitter.