Dong Ding

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Pictured are the spent leaves of a medium oxidation, light roast Taiwanese Dong Ding tea. Unlike the bright green spent leaves of an unroasted oolong, these leaves range from deep olive to yellow olive. They are more broken as a result of roasting and some leaves also have a crinkly, crepe-paper texture. The roasting also hides the red marks along veins, stems, and edges that would otherwise indicate the level of oxidation. Click for larger view.
Pictured are the spent leaves of a medium oxidation, light roast Taiwanese Dong Ding tea. Unlike the bright green spent leaves of an unroasted oolong, these leaves range from deep olive to yellow olive. They are more broken as a result of roasting and some leaves also have a crinkly, crepe-paper texture. The roasting also hides the red marks along veins, stems, and edges that would otherwise indicate the level of oxidation. Click for larger view.
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