The tea gardens in this region were originally brought to Taiwan by scholar Lin Fong Chi from Wuyi, Fujian province in the 18th century. Reflecting our internal belief that oolongs should be of lower fermentation (greener), this oolong undergoes a short fermentation to refine the flavour and orchid character. Grown at 800 m elevation, the Tung Ting region is usually covered by fog and clouds which facilitates concentration of flavour.

Tung Ting oolong is a popular choice for Gong Fu Cha ceremonies, frequently utilized in both Taiwan and China by teashops and connoisseurs to maximize the taste of finer tea selections.