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Beautiful Taiwan Tea - DaYuLing Premium High Mountain Oolong
I was so excited when the owner of Beautiful Taiwan
Tea announced he secured a small batch of DaYuLing and immediately bought a
small sample of it. The question is, “Was it worth it?” Yes!
This is the first tea that I have got tea drunk off
of the first steeping. I imagine if I drank the water I used to rinse the tea
leaves I’d probably have gotten tea drunk off of that as well. Generally I
avoid teas that make me feel drunk off of, but I may have to make an exception
for this one in the future. I am only
going to post my first four steepings, I got to twenty three and the tea felt
like it still had more to give sadly I just had to much tea by then. I’ve had
DaYuLings before, but none have tasted like this (I am starting to suspect
those were not true DaYuLings) and the dry leaves looked fairly typical of a
hand rolled oolong. The dry leaves had a slight floral scent.
After I rinsed the tea with boiling water, I steeped
at 190 °F for one minute. Immediately I could smell a very strong orchid aroma.
The liquor was a light yellow, but it was like syrup! The mouthfeel was so nice!
I’ve had thick feeling tea before, but this was absolutely wonderful as it
coated my throat. It was very buttery and it had a slight edamame taste, but it
was very sweet. I got very tea drunk off this steeping.
For my second infusion I brewed at 190°F for one and
half minutes. The aroma became more intensely floral (still mostly orchid, but
there was some other flowery scents in there). The mouthfeel is slightly
thicker and it is starting to become creamy. The taste is largely the same
although it had honey notes this time rather than general sweetness.
Next I brewed at 195 °F for two minutes. The floral aroma
started to become distinctly orchid and violet. The mouthfeel is still thick,
but from here on it becomes slightly thinner with each infusion, although it
was still creamy. This time I was getting a little roasted chestnut, there
still was the edamame and honey notes to it and there was a mineral aftertaste.
For my fourth infusion I brewed at 200 °F. The aroma
is starting to become more mellow, mostly violet by now, but there is a little
spicyness now; still very creamy and has a pleasant feel. A new orchid flavor
started to show here, the roasted chestnuts and honey from previous infusions
are still there, but the edamame was gone completely.
In my subsequent infusions the chestnut started to
wane and the floral and honey notes lingered on to the end. I loved this tea,
it was very typical of the High Mountain Oolongs from beautiful Taiwan Tea, but
there is something in it that I can’t quite put my finger on that makes it very
different from BTT’s other teas. It might be my new favorite Taiwanese oolong.
I can only imagine how the earlier harvests tasted. Definitly worth checking
out; Taiwanese oolongs are always very easy to love and hard to hate, but this
DaYuLing is simply amazing. My only advice is drink it slowly and savor it.
What size teapot?
ReplyDeleteHow much tea?
23 infusions is extraordinary: how long were the infusions?