Charcoal Dong Ding


We love this tea. It is roasted by Charcoal Roast Master Zhan. Drinking his tea and learning from him inspired us to film a documentary. He is a living treasure of Taiwanese tea culture and a very wise man. The name he gave this tea is "The Twittering Mountain Spring".

When roasting Charcoal Dong Ding, Zhan finds a traditional style Dong Ding (like this one). Zhan's approach to roasting is both sensitive and spontaneous, following the natural inclinations of both the tea and the charcoal fire. This tea usually undergoes an amply heavy roast, but it is not roasted to add the superficial flavor of charcoal. The effect is that the tea is rearranged to tie up loose ends and tell a more complex story. Tea that he finishes becomes clearer, softer and deeper.


Broth is dark; amber-red with a big chewy texture to match. A full bodied Dong Ding with a rich, cushy mouthfeel. Strong, but very well balanced. The tea immediately lubricates the back of the throat, illuminating that part of the body with a solid bitterness that recedes into a pervasive sweetness. A satisfying salivation lasts long after broth is swallowed.

Flavor has notes of dark herbs and dried fruit, along with a cooling sensation that brings lightness to the flavor, not minty tasting but similar in effect.It’s a big, broad tea that fills the entire mouth without effort, leaving a strong impression of warmth as it glides down the throat, and hitting the belly with an assertive but clean energy that let’s you know you just drank a damn pot of tea.

Powerful and clean tea that reverberates with a satisfying oomph.



  • Harvest Location : Dong Ding, Nantou, Taiwan
  • Final Roasting Date : August, 2021
  • Farming : Unsprayed
  • Cultivar : Soft Stem [Ruan Zhi]