One of my personal favorites, this Dong Ding Oolong is wonderfully forgiving—no need to overthink water temperature or steeping time. Whether you brew with boiling water or let it cool slightly, steep briefly or let it linger, it always delivers. Play around and discover how it hits just right for you.

Harvested in spring 2016 on the mist‑kissed slopes of LuGu (Deer Valley) at 600 meters in Nantou County, Taiwan, this tea is gently medium‑oxidized and medium‑roasted to reveal its warm nature.

Lift the cup and breathe in crisp autumn air mingled with a clear pine‑forest aroma. On the palate, a balanced interplay of fruity brightness and soft, nutty warmth unfolds beneath a gentle roast, carrying through to a lingering finish that invites a moment of calm.

Roasted by fifth-generation family artisans in Taipei City, where the craft has been passed down since the late 1800s. Still rooted in the same family shop, their dedication runs deep—sourcing only the highest quality tea leaves with a focus on organic, pesticide-free farming. The result is a cup that reflects generations of expertise and passion.

Photo: James Keskimaki