This oolong comes from Doi Mae Salong which is a mountain in Northern Thailand along the Burmese border. It has been hand-picked from cultivar 17 and oxidised at medium level. I previously wrote about another Thai oolong that was made out of cultivar 17 and known as Ruan Zhi.
However, Dong Ding has a higher level of oxidation and its processing it different. The first two or three leaves of cultivar 17 plant make a ball (as it is the case for many oolong teas) and they undergo several roasting cycles.
One of the comments I read about this tea was that it resembles the mineral flavour of Wuyi Oolongs and I, kind of, agree. It does have a complex aroma with earthiness, floral tones and even sweetness and it does linger on the palate for a while which is a good sign.
In summary, I think Thai Dong Ding was a very rich and tasty oolong. If it was not too close to my bedtime, I would be brewing it now again.
Origin: Northern Thailand
Harvest time: 2019
Leave colour: Dark green/brown
Liquor colour: Light amber
Tea aroma: Mineral and floral
Tea taste: Mildly sweet with lingering mineral and floral notes
Steeping/brewing: You can use around 85°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to one year, the fresher the better.