Da Yu Lin High Mountain Oolong Tea

Da Yu Lin High Mountain Oolong Tea

  • 50g
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  • Description
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  • Brewing Guidelines
  • Customer Review (2)
Elevation: 2,200 – 2,600m
Cultivar: Qingxin.
Harvest Season: December 2013

This High Mountain Oolong (Gao Shan Cha) from Da Yu Lin in north-central Taiwan is a rare gem amongst our winter selections. Da Yu Lin is one of the highest elevation growing regions in all of Taiwan. Its tea gardens are situated at well over 2,000 meters in elevation, and are constantly enshrouded in clouds with cool temperatures and abundant moisture. Dense cloud cover reduces the intensity of the sun's rays, encouraging the tea bushes to produce more amino acids in their struggle to photosynthesize. This growing condition also reduces the development of catechins, the tannins in tea responsible for astringency. Once infused, these low-catechin tea leaves showcase the classic verdant green color of Da Yu Lin tea leaves resulting from its special high mountain growing environment. They are smooth and very tender to the touch and create the most amazing lime green infusion. Brew this tea with short infusion times to reveal its remarkably deep umami flavor reminiscent of a Japanese sencha and high aromas of yuzu, candied fennel, and even green bell pepper.

Tasting Notes: Incredible lime green infusion with a smooth, umami taste reminiscent of a sencha, with aromas of yuzu, candied fennel, and white pepper.

Ingredients: Oolong tea

Da Yu Lin, Taichung County, Taiwan


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Brewing Guidelines:
Water Temperature: 190°F
Leaf to Water Ratio: Fill 25% of a porcelain guywan with tea
Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes

Guywan Brewing from Rishi Tea on Vimeo.



For the best infusions, we recommend brewing this tea in a Guywan.

We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
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By D on February 20, 2014
Houston, AL United States
When I bought this tea I was expecting something like the Jade/Four Seasons oolong, with medium body, sweetness and dominant floral notes. That's not what this tea is about, which shows that there is alot of diversity even within a "category" of tea such as "high mountain oolongs." I have actually found Rishi's tasting notes to be very accurate in this case. There is definitely a sencha-like quality to it in terms of both mouthfeel (thick) and flavor (umami and sweet). I have never had yuzu, but I can confirm there is an acidity to the tea, especially in the finish. I didn't find floral to be a major component (but I also have never smelled freesia).

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By Ron Langs on March 30, 2014
Allendale, AL United States
For those familiar with Da You Ling Oolongs this will be unexpected and not welcomed. there is neither fruity or flora flavor and it does not have a sencha flavor despite "umami" as is stated in the description. Even as a green tea which it is closer to in flavor this is not something I would buy again.
Owner Response: Dear Ron: We are so sorry that you did not enjoy this tea! Thank you for your tasting notes. We were definitely drawn to this tea for its fresh verdant green character, with its smooth umami taste and savory tasting notes that we've never seen in a high mountain oolong before. In general, we look for very tender and true green color leaf in our Da Yu Ling origin gao shan cha. The very high elevation typically limits oxidation development on Da Yu Ling, so we pick Da Yu Ling teas that are more green. We go to Shan Lin Xi and Li Shan appellations for the more aromatic style gao shan cha, with fruity and floral complexity. Again, we're sorry you were bummed out by this one. Please feel free to contact us at customerservice@rishi-tea.com to take us up on our quality promise. All the best, Rishi Customer Service

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