Also known as ‘Hong Shui’. A very interesting tea. In the past, the tea we now know as Dong Ding was oxidized and roasted longer than today. It takes a lot of skill and also time to make this Hong Shui and many younger tea makers prefer the simpler Dong Ding.
A tea with a special smell and taste, not really explainable but say a combination of roast, sweetness, orange and fire.
- Taiwan, Nantou County
- Ching Xin cultivar
- 600 meters growing altitude
- Natural farming
- 40-50% oxidation and a heavy roast
- end of April/beginning of May picked
The origin of this Dong Ding traditional (Hong Shui) is the same as the regular Dong Ding.
Originally, the Ching Xin cultivar is said to have come from the Wuyi Mountains in China. A small number of plants were planted on the Dong Ding mountain range in Nantou County in central Taiwan. This turned out to be an excellent place to grow tea.
Today, Dong Ding is made in several places and its distinguishing feature is the slightly longer oxidation and especially roasting time and this Dong Ding traditional is oxidized and roasted even longer.
