Identity and origin
Dong Ding is a Taiwan oolong tradition associated with Lugu and historically with medium oxidation and roast. The name is now used more broadly, so origin and style should be stated.
Craft and leaf style
Leaves are partially oxidized, tightly rolled and often roasted in stages, producing a balance between floral high notes and warm depth.
Aroma, taste and texture
Roasted grain, orchid, ripe fruit, cream and caramel may appear with a rounded, lasting body.
Practical guidance
Use 5-7g per 100ml at 95-100°C and allow the rolled leaves to fully open.
Identification and caution
Ask whether the tea is actually from Lugu and how strongly it was roasted; modern green styles differ greatly from traditional roast.