2026 spring Da Yu Ling, medium roasted, from Taiwan's Central Mountain Range, often above 2,500 meters.
Tea Profile
At a glance: 2026 Spring · Taiwan oolong · Medium roast · our A+++++ grade · Sample 7g to 1000g
- Dry leaf: Tight, even, semi-spherical pellets in deep green with warmer tones.
- Aroma: Clean high-mountain fragrance with warmer roasted notes layered over it.
- Liquor: Clear and bright, golden-yellow to amber.
- Taste: Refreshing at first, then sweet and mellow, with the medium roast adding warmth without covering the high-mountain character.
- Mouthfeel & body: Thick and smooth.
- Aftertaste: Long, with good hui gan and saliva production.
- Best for: Special occasions and collectors: a tea to slow down with.
Brewing Guide
- Use a gaiwan or small pot, about 5–6g per 100ml.
- Heat water to 100°C (212°F).
- Rinse once quickly and pour the rinse away.
- Steep 10 seconds for the first infusion so the leaves can open, then 5–10 seconds, adding about 5 seconds each time.
- Pour into a fair cup before serving.
These numbers are a starting point. Try shorter or longer steeps and see what you like best.
Storage
Keep it sealed and airtight, away from light, heat and strong odors. Refrigeration helps keep the fresh floral character; let the bag reach room temperature before opening so no moisture gets in.
About the Leaf
Not every bag shows these, but you may notice them:
- Some fine pieces: normal for rolled oolong and harmless.
- Darker, glossier leaf: this is the roast, not spoilage.
- Leaves open up a lot: the rolled leaves expand to whole leaves, so a small amount fills the pot.
