In northern Thailand, tea of exceptional quality has been cultivated and produced in selected locations for many years. Dong Ding stands for a special production method: after a short wilting period, the still green tea leaves are carefully hand-rolled 2-3 times and roasted over an open fire. It is particularly important that the fermentation of the tea leaf is interrupted several times and never lasts for more than 20 minutes in total. The name Blue Pearl comes from the slightly shimmering blue leaf structure, which in turn is only created by the short fermentation. This Oolong specialty is characterized by a particularly fresh aroma and delicate tannins.