Friday, August 17, 2007
Da Yu Ling Oolong - Spring 2007
Hand harvested on May 20,2007.
Altitude: 2400 meters, one of the highest tea plantations of Taiwan.
Color: The dry leaves have an intense, shining green color. Some open leaves show a few signs of damage. it seems some insects have feed on their leaves. This is actually a good sign that the farmer used little pesticides. The color of he brew is of a light, clear green blue color. Transparency is very good.
From the color alone, it's not possible yet to see that this batch of Da Yu Ling Oolong is a little more oxidized than most Da Yu Lings.
Scents: Vegetable and flower smells also let pierce lightly fruity, peach fragrances. The whole is very fresh and light. Da Yu Ling's other characteristic appears clearly: a mineral taste coming from its rocky, high mountain soil. (This is one of the big difference with Li Shan Oolong, which grows on more fertile soil. That's why Li Shan is also home to many fruit plantations).
Taste: This Oolong brings a feeling of freshness. When you breath with the mouth open, you can feel a minty freshness inside the mouth. The tea itself is sweet, round and as a very long aftertaste.
The best word that comes to mind to describe this Oolong is 'finesse', if you pardon my French. This Da Yu Ling is to fresh, green Oolongs what high quality Champagne is to white wine.
Brewing parameters for this tasting: 3 grams during 5-6 minutes in awhite competition tasting set.
Advice: Such high quality Da Yu Ling Oolong tastes best light. I recommend to use just a few grams and brew it long at a high temperature.
Trick: With the first brew, the goal is to open up the rolled leaves. That's why it's best to pour the boiling water with more strength than for later brews. Ideally, your first pour of water will make the leaves turn several times inside your gaibei/teapot.