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Da Yu Lin, Spring by Red Blossom Tea | Teatico

Da Yu Lin, Spring

Da Yu Lin, Spring

by

United States

88

teas

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Red Blossom Tea

$12•Unit: 5g Sample (1 Serving)

Red Blossom Tea

$176•Unit: 113g (4 oz.)

Red Blossom Tea

$90•Unit: 56g (2 oz.)

Red Blossom Tea

$90•Unit: 56g (2 oz.)

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Steep time

2–5 min

Recommended

Steeps

5

Recommended

Water temp

95°C

Recommended

Leaf ratio

—

Brew methods

Gongfu

From database

Caffeine

medium

Typical

Tasting notes

Vendor says

Gardenia Citrus Sugarcane Cream Butter Vegetal

Taste & body

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Overview

Description Brewing Guide 漢字大禹嶺烏龍春茶 origin Dayuling, Taiwan craft qing xiang flavor notes gardenia, butter, sugarcane 漢字大禹嶺烏龍春茶 origin Dayuling, Taiwan craft qing xiang flavor notes gardenia, butter, sugarcane Harvested in Taiwan's highest-elevation and most revered tea region, Da Yu Lin has a level of complexity, aromatics, and flavor that is simply unrivaled by other Formosa oolongs. True Da Yu Lin like this has a reputation as Taiwan’s most coveted tea. At over 8000 feet above sea level, the source garden is close to treeline, receiving snow in the winter and thick fog year-round. This cooler growing environment slows plant metabolism and growth rate, allowing the leaves to develop an extreme concentration of flavor compounds, giving rise to the tea's fabled taste. As a result, Da Yu Lin offers a luxurious mouthfeel, with a perfectly balanced profile of fresh cream, gardenia, citrus, and sugarcane that evolves with each brew. 1g per 1oz at 185°F for 2m This is our go-to brewing method for Formosa oolongs, since it balances each element of this style’s character. For an even sweeter and richer taste, decrease you water temperature while extending brew time; for a brighter and more vegetal taste, increase your water temperature while slightly decreasing brew time. Learn the fundamentals of tea brewing and master your technique here.

Red Blossom Tea

Red Blossom Tea

Red Blossom Tea

Tip: brew at 90-95°C for 3-5 minutes in a gaiwan to capture floral complexity.

Pairings: butter pastries, fresh fruit, light cream cakes.

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