Two of the students in a class that I taught earlier this month brought me some tea.
For the past week I have been enjoying some tea from Taiwan that was brought to me by a student from Singapore.
The tea came in a vacuum packaged bag to keep it fresh. I was able to translate the label with my Universal Translator, but it only gave me information about the store where it was purchased.
So, I used my resources and sent a picture to some of my Chinese colleagues. Both Agatha and Carol from Shanghai sent me a translation.
The tea is from DaYuLing in Taiwan. It is an oolong tea that is grown at an altitude of over 2,000 meters. There are only a few areas where tea is grown at a higher altitude.
The DaYuLing tea is lightly oxidized so is closer to a green tea than the oolong teas from India which are closer to a red tea.
The dry aroma is a bit sweet and nutty and it has a tropical floral smell when it is infused.
The taste is a bit sweet and mellow and has some floral tones. The mouth feel is very smooth with no harsh edges. There is a nice lingering aftertaste in the early infusions which reduces slowly.
When first trying a lightly oxidized oolong I like to see how many infusions I can get as the taste slowly changes with each one. I have lost count, but I can get at least 6-8 good infusions before it really starts to lose flavor.
The best infusions are the second and third as the leaves have had a chance to fully open and start to develop flavors. Often the first infusion of an oolong tea is thrown out, but I always like to at least give it a taste.
This is definitely one of the better teas that I have in my collection.