Description: This coveted Taiwan high mountain oolong grown at a height of 2600 metersand handpicked in winter. An organic tea with little production!
Located at the Taiwan Hehuan Mountain, intersection of Nantou, Taizhong, Hualian County, 2,200 meters above sea level, it is Taiwan's highest altitude tea production area. It is generally believed that Taiwan's high mountain tea is the best origin. It is often covered in clouds and midst and surrounded by fresh streams and the cool crisp air of the high mountains. Besides its impressional flavour, there is no road access to some of the plant gardens, local farmers have to carry the tea by human labour, there is very limited supply. Tea here is harvested every spring and fall. The fermentation is between 20% and 25%. This tea can be steeped up to 10 times and the leaves and buds are really something to look at when wet.
Each time unlocking a unique flavor. The taste is full and smooth, with a fresh orchid finish. A smooth in the throat feeling emerges when the superb tea is enjoyed. The fresh fragrances of the dry leaves have sweet grass and flowers notes. Alpine air! The brew of Da Yu Ling is particularly light. It has a yellow color with hints of green and is perfectly transparent. The taste of winter high mountain Oolong is particularly sweet. But Da Yu Ling's flowery fragrances also linger with intensity and finesse. Our top grade Da Yu Ling has a wonderful fragrance and taste pure and sweet flavor. It is a lightly oxidized oolong tea with a refreshing palate that is sought after by the most demanding tea connoisseurs.
For this Da Yu Ling Oolong we also asked the producer to add our custom light roast to add an element of complexity and depth. We used charcoal made from Longan fruit trees, giving it a sweet berry note in the deep roasted quality of a traditionally made Da Yu Ling Oolong. it is very difficult to find tea from this high of an elevation that is processed in this way. It is much more balanced and full-bodied than the standard High Mountain Tea. All-natural, slightly-oxidized. We roasted it lightly to bring out the full-bodied, fruity flavor that is seemingly the result of the leaves being oxidized more than usual. Floral and honey aroma, sweet drying taste with a hint of caramel and caraway seed finish.
The dry leaf aroma is a little sweet, with hints of the longan charcoal we used to roast this tea with. When brewed, the tea soup color is a crystal clear yellow with slight highlights of green. After rinsing, the aromatic qualities of this tea become apparent. The aroma is sweet, woodsy with a hint of vegetal, and slightly nutty. The first round of brewing reveals a vibrant array of flavors. The initial taste has the sweetness of brown sugar, with a pleasant roasted note that grows stronger on the finish. This tea has a very impressive, long-lasting finish. Even after many minutes, the taste of longan charcoal is obvious. The roasted characteristic of this tea, while obvious, is not overwhelming. It is floral and sweet.
Brewing Guide: Add 4~6 grams (1~1.5 teaspoon) of loose tea into the teapot. Infuse hot water temperature around 100°C. Steeping with hot water around 30~45 s (for 1st infuse). Double up the waiting timing on each infuse.