Taiwan

Dàyǔlǐng Oolong大禹岭乌龙

dà yǔ lǐng wūlóng

Origin: Táiwān (台灣, Táiwān), Dàyǔlǐng mountain area (大禹嶺, Dà Yǔ Lǐng), locate...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

The highest oolong on the planet, the king of high-mountain teas with a unique cold minerality and sweetness. Only 6–12 tons per year.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 6–8 g per 150–200 ml water (gongfu method); 3–4 g per 250 ml (European method).
Teaware: Gàiwǎn (蓋碗, gàiwǎn) made of thin porcelain — optimal choice, allowing not to "absorb" delicate aromas and control extraction. Use of a small Yixing clay teap...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. For Dayuling, water heated to boiling and slightly cooled is recommended. High temperature is necessary for full revelation of specific aromatic compounds of high-...
Gongfu Water Temperature: 92.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese high-mountain oolongs (高山烏龍, gāoshān wūlóng). Also belongs to the category of "high-altitude cold teas" (高冷茶, gāolěng chá) — a term applied to teas...
Coordinates: Approximately 24°09' N, 121°17' E.
Origin: Táiwān (台灣, Táiwān), Dàyǔlǐng mountain area (大禹嶺, Dà Yǔ Lǐng), located at the junction of three administrative units: Nántóu County (南投縣, Nánt...

Taste

Dry Leaf Appearance: Tightly rolled semi-spherical granules, full and weighty. Color — from sandy-green to dark green with oily luster (砂綠油潤, shā lǜ yóu rùn). Uniform sizing, without break...
Dry Leaf Aroma: Pure, cool and penetrating. Orchid dominates, supported by notes of green sugar cane (青甘蔗香, qīng gānzhè xiāng) — a specific "cold mineral" signature inherent only...
Liquor Aroma: Rich floral spectrum with growing sweetness and characteristic "mountain coolness." Unfolds gradually: first infusions — orchid and delicate fruity notes; middle infus...
Liquor Color: From honey-green (蜜綠, mì lǜ) to golden-yellow with light jade radiance. Transparent, bright, with noticeable "oily" luster due to high pectin content.
Spent Leaves: Whole, elastic, fully opened leaves. Color — from bright green to olive, with characteristic reddish edge (綠葉紅鑲邊, lǜ yè hóng xiāng biān), indicating proper partial oxi...
Taste: Exceptionally soft, silky, enveloping. Body is dense, with pronounced "pectin" viscosity (膠質感, jiāozhì gǎn) — sensation of liquor resembling silk texture. Sweetne...

Details

Oxidation: 25.000000 - 25.000000
Oxidation Maximum: 25.000000
Oxidation Maximum Detail: 25
Cultivar: The main cultivar is Qīng Xīn Oolong (青心烏龍, Qīng Xīn Wūlóng), "Green Heart Oolong," occupying about 90% of the areas. This is a classic Taiwanese small-leaf varie...
Picking: Two main seasons — spring (late May — mid-June) and winter (late September — October). Winter harvest comprises about 70% of market volume and is valued for special density of t...
Phase: Early

Где купить

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