Description

This is the highest tea on the island of Taiwan, growing between 2200 and 2650 metres above sea level in the mountains of the Lishan mountain range. The cultivar of excellence at high altitudes is the Qingxin and here the influence of altitude changes the characteristics, making the body subtle and essential.

If one could choose only one tea from Taiwan, there would be no doubt in choosing Dayulin, a concentrate of purity and refinement. In the numerous infusions you will feel the purity of water from an alpine spring, the creaminess of fresh milk, the characteristics of the Qingxin plant but at their most elegant.

We recommend consecutive infusions with water at 85°C in 100-150 ml teapots and 4-5 grams of tea. The first infusion lasts a little longer, up to more than a minute, because Taiwanese oolongs do not rinse, from the second infusion the infusion time is shortened to about 40 seconds.