False spring came. In these unstable times of transition, I find the taste of darker oolongs to be especially comforting. If you’re a fan of Tie Guan Yin, roasted barley tea, or even coffee, you’ll love Dong Ding oolong. It has a strong malty, nutty taste with the aroma of roasted coffee beans. Once you try it, you might even start choosing it over your usual black milk tea! (In fact, I have tasted the flavor of Dong Ding oolong in some Taiwanese boba shops’ “signature” black tea blends….)
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☕ About Dong Ding Oolong Tea
What exactly is it about Dong Ding oolong, AKA 冻顶乌龙, that makes it so distinct from other oolong teas? The tea is named from the mountain area where it is produced in Taiwan. It’s called a darker oolong because it is more oxidized and produces a golden, honey-like brown color when steeped. In addition to the heavier oxidation process, Dong Ding oolong is actually given a good roast, which brings out its natural sweetness and fragrance.
Finally, what I love most about this special variety of oolong is that it produces a bold cup of tea without the higher caffeine levels of black tea. This also means that it’s a great candidate for making milk tea with! Yet we can’t just treat it like a black tea completely. We can’t just brew the Dong Ding oolong tea for longer for more flavor; it’s still too comparatively delicate for that. But adding double the amount of oolong just for more flavor in the iced version-to accommodate for the ice that will melt and dilute the milk tea-seemed too much of a waste of these precious tea leaves.
This is why I’ve defined two separate processes for making the hot and iced versions. For the hot version, milk can be added directly to the freshly brewed oolong to produce a rich-flavored drink. The iced version, however, requires cooling down the oolong tea first for an hour in the fridge. This ensures that minimal ice melts when serving the drink for the maximum amount of that sweet, barley-like flavor! You’ll definitely see me utilize this process more in future recipes with more non-black tea varieties.
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