Leaf Appearance: deep green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gawian
Liquor: pale gold
There are few things that get me as excited as a really nice Taiwanese oolong. Da Yu Ling in particular elicits oohs and aahs whenever I happen across one. They are getting rarer and rarer these days, especially at higher elevations. This tea was grown at approximately 2,200m. Talk about high mountain! I immediately took to Instagram to capture the beautiful leaves, letting everyone know that I wished there was smell-o-vision so that they could experience the aroma of the tea too. The liquor was thick and almost oily with a somewhat creamy after affect. I just had to keep sticking my nose back into the aroma cup after each and every sip. I couldn't get enough of it!! A refreshingly crisp astringency was balanced by natural sweetness. Pine and green apples came to mind in the initial infusions. This gave way to a more floral lean with subtle hints of stone fruit after the third round. I did at least ten consecutive infusions but I lost track of the exact number. Even after it had lost some of its body I found myself still drinking because of the pleasant aftertaste. Once unfurled the leaves were large and mostly intact. I couldn't resist playing with them in between infusions. This tea is a great example of why +Eco-Cha Artisan Teas is one of my go-to's for Taiwanese teas. Although this particular selection is a pricey one, it is actually worth that price tag.
Da Yu Ling High Mountain Oolong Tea sample provided by Eco-Cha.