Dong Ding Modern Lightly Roasted Oolong

The modern style of Dong Ding oolong, which emerged in the 1980s, uses significantly lighter oxidation (15–20%) and minimal roasting — a response to market demand for greener, more floral oolongs that appeal to a broader audience. The result is quite different from the traditional roasted style: butter, milk, and fresh flowers rather than roasted honey and mineral. The Dong Ding Cooperative produces both styles to capture the market for each. For a beverage programme, the modern and traditional styles served side by side provide a compelling illustration of how processing transforms a single origin and cultivar into dramatically different drinking experiences.