Product Overview
Established in 1907 in Taichung, Taiwan, Chang Shun Tea is one of the island’s oldest and most respected tea brands. With over a century of heritage passed down through four generations, they remain dedicated to the timeless pursuit of quality, integrity, and craftsmanship.
Chang Shun Tea specializes in sourcing and producing Taiwan’s finest high-mountain teas, including Lishan, Alishan, Shanlinxi, and Dong Ding oolong teas. From careful cultivation in pristine mountain gardens to meticulous hand-picking and traditional roasting, every step is handled with precision and care to preserve the purity and aroma of the leaves.
For more than 100 years, their passion for tea has never waned. Today, Chang Shun is more than just a tea merchant—they are a cultural ambassador, sharing the soul of Taiwanese tea with the world. Blending heritage with modern aesthetics, they offer premium teas, elegant gift sets, and artisanal teaware that bring Taiwan’s rich tea tradition into the modern lifestyle.
Charcoal-baked Dong Ding Oolong is a traditional Taiwanese tea crafted with a careful balance of roasting and oxidation. The leaves are hand-picked from the Dong Ding mountain region and undergo medium to heavy roasting over natural charcoal. This process enhances the tea’s body, giving it a rich, toasty aroma layered with notes of caramel, roasted nuts, and ripe fruit.
Unlike lighter roasted oolongs, this tea emphasizes depth and warmth. The initial infusion reveals a smooth roasted sweetness, while later infusions develop more complexity, offering a lingering mineral finish. The tea liquor is amber-golden, with a mellow yet powerful character that reflects its artisanal baking process.
Charcoal-baked Dong Ding pairs well with contemplative tea sessions, especially in cooler weather. It is best prepared in a small teapot or gaiwan, using multiple short infusions to enjoy the evolving flavors.
Brewing Guide:
Tea-to-water ratio: 3g per 150ml
Water temperature: 90–95°C (194–203°F)
Steeping time: 45 seconds to 1 minute for the first infusion; increase slightly for subsequent brews
Can be infused 4–5 times