Dong Ding, aka Tong Ting, normally doesn't have any smokiness and it isn't a particularly light-bodied tea either. I don't know if aging would create those results. The Tong Tings that I've tried have a floral aroma and the taste has a bit of spiciness to it.
The only thing that I can think of to possibly explain the smokiness would be that someone had roasted the leaves for longer. I've never heard of this being done to a Tong Ting, but I know that you can get Ti Kuan Yins both greener or darker, so maybe that's what happened there. What color were the tea leaves? They should be green.
If you want to try a typical Tong Ting, I recommend Tao of Tea's Frozen Summit.