1990 Dayuling
35 years of stillness · the rarest origin
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About
One of the highest, rarest gardens in Taiwan, sealed away in 1990 and never re-roasted, aged the slow way, by quiet oxidation alone. It pours clear and yellow, a young tea's colour on an old tea's body, with ripe fruit and a texture so smooth it feels almost oily. The best aged oolong we have tasted. We hold 260 grams, full stop.
Brewing guide
1g per 100ml — one person needs no more than 2–3g, in the smallest teapot you have
Rinse quickly, 5–10 seconds, with water just off the boil, then let the leaves rest 2 minutes before brewing.
First brew 1 minute, second 90 seconds, third 2 minutes — then add 30 seconds with each brew.
For a delicious cold brew: 3.5g in a litre of water, 8 hours in the fridge.
Best in the smallest teapot you have, poured into small cups — preheat the cups with hot water so the tea doesn't cool too fast.