2010 Dayuling

Posted on 20 December 2011

Yesterday I told you about the Alishan rolled high mountain oolong from Taiwan. Today, from the same source – Teamasters – the 2010 Dayuling. Dayuling is perhaps the most prestigious Taiwanese tea ‘appellation’ (though some people might say it’s Lishan), the tea equivalent of Montrachet, perhaps. At 2400m it could also be the world’s highest tea location. The higher the elevation, the finer, crisper, and more elegant the tea (in theory).

That is roughly the description of the 2008 Dayuling from Teamasters but this 2010 (picked on 12th May) is a little different. It emphasises not so much finesse as texture and breadth. It is less linear than yesterday’s Alishan. Still pure and deep, its colour is darker than expected, and there is quite some buttery density for which high mountain tea – but not necessarily Dayuling – is renowned. Subsequent brews also develop an almost liqueury impression of sweetness, and a bit of bitterness too. In brief, this Dayuling has more power than usually, and less finesse, and so perhaps more of a Pouilly-Fuissé, in wine terms.

Disclosure

This tea was my own purchase.