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Find out for yourself the fuss over Chinese Tea brewing, and experience the “King of Teas” here!
They also sell Tea Wares, exhibit Tea Art in the basement, and run a Ceramic Studio.
I liked how the staff weren’t pushy, just very briefly described some basic properties of some options then leave you alone to decide. We took a leap of faith to try one of the more expensive options, and later found out we actually got the “King of Teas” 😂🤯
“King of Tea” Dayuling Oolong 大禹嶺烏龍 (ℕ𝕋$𝟙𝟠𝟘𝟘 𝕊$𝟟𝟝 ~𝟛𝟟𝕘 ~𝟝𝕓𝕣𝕖𝕨𝕤)
• World’s Highest Altitude (Tea Farms): 2,200m to 2,650m (>1,000m is already classified as “High Mountain Tea”).
• Strongest Flavours: Freezing temperatures almost all year-round slows tea plants’ growth, promoting concentration of minerals and sugars in the leaves.
• Buttery Texture: Cold weather gives rise to thick leaves full of Pectin, which also enables rolling into tight & uniform beads.
• Jade (Colour) Lustre: “Green-Style” Oolong, light oxidation to preserve its fresh, floral qualities.
• Endangered Species: Since 2014, Taiwanese government has been reclaiming land at Dayuling for forest conservation.
• Am no connoisseur, so will leave the jargons to the experts: “Cold Frost” (冷霜), “Hou Yun” (喉韵)
Homemade Oolong Cheesecake 自製烏龍起司蛋糕: Served cold. It’s a light cheesecake but can’t taste any Oolong… there are some tiny solid bits, maybe that’s it?
Brown Sugar Tieguanyin Turtle Shaped Cake 黑糖鐵觀音紅龜粿: Can’t taste the tea but brown sugar taste is strong and it has mochi filling. The dry & crunchy crust adds texture but may create a mess.