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First up today is Dayuling high mountain spring oolong by Taiwan tea craft. I started by preparing my Yixing by washing it with near boiling water and then putting the rolled leaves in there for a moment to get the aroma. A nice floral, vegetal and fruity aroma came from the pot. Then giving it a wash I got an incredibly clear light liquor, and giving it just a little taste. I got fruity notes and just a hint of apple I think.

The first infusion opened up the leaves very quickly and still gave a very light clear liquor, the aroma was fairly light once out of the pot and so was the flavor, but it was quite nice and refreshing though not quite as intense as the first aroma. Fruity, vegetal, floral and apple, I got the same flavor profile as the aroma’s from the wash. I was a little surprised how much more intense the aroma was in that initial burst of hitting the hot water.

The second infusion got a little stronger, this isnt too unusual with oolong tea, and the liquor got a little darker as well. The aroma got a bit more intense as well as the leaves fully opened up at this point. Looking at the leaves in the pot, they are large and broad and very lovely looking. This is a high quality tea.

The third infusion was very similiar to the second, and I didnt pick up any different notes, but I suspect I will get at least 6 or 7 steepings from this tea.

I recommend this tea as its slightly pricey, but extremely, light floral and fruity, a great summer tea.