Dayuling 90K High Mountain Oolong｜大禹嶺90K高山茶

The Pinnacle of Taiwanese High Mountain Tea – A Crystal-Clear Cool Aroma in Bloom
 
Dayuling is widely regarded as the highest tea-producing region in Taiwan and is often referred to as the “King of Taiwanese High Mountain Tea.” It is located along the Central Cross-Island Highway in the high mountain area near the borders of Hualien, Taichung, and Nantou counties, with elevations ranging from approximately 2,200 to 2,600 meters.
 
The region is enveloped in a cool climate throughout the year, with significant day–night temperature differences, abundant mist, and limited sunlight. These conditions slow the growth of tea plants, allowing the leaves to develop the exceptional clarity and delicate texture characteristic of high mountain tea.
 
Due to the rugged terrain, the area available for tea cultivation is extremely limited. In the past, tea gardens extended to around the 105K–106K section of the highway, but today most commercially available tea is concentrated around the 90K–100K area. Production volume is very low, making Dayuling one of the rarest and most highly prized high mountain teas in Taiwan.
 
Signature Character
 
The most defining feature of Dayuling High Mountain Tea is its crystal-clear, refreshing sensation.
 
Its aroma presents elegant floral notes reminiscent of orchid, gardenia, white flowers, and ginger lily, often accompanied by a crisp fruit fragrance similar to green apple or pear.
 
The tea liquor is exceptionally smooth and refined, with a silky, delicate mouthfeel and a polished, clean texture.
 
As you continue drinking, a mineral-like freshness emerges, evoking mountain spring water and cool rock surfaces, followed by a deep sweetness and long-lasting aftertaste.
 
A particularly distinctive trait is its transparent sweetness—resembling rock sugar or honeyed pear—leaving a cool, lingering sensation in the throat, which is one of the hallmarks of Dayuling tea.
 
Seasonal Expression & Terroir Variation
 
Spring harvests emphasize layered floral aroma and clarity, while winter teas tend to show deeper sweetness and greater body. Snow-season teas may even carry crisp, conifer-like notes reminiscent of frost and alpine air.
 
Even within Dayuling itself, expression varies significantly depending on location: teas from the 90K area tend to be sharper and more cooling in character, while those closer to Fushoushan often show richer sweetness and fruitier aromas. This diversity in micro-terroir is one of the most fascinating aspects of this tea region.
 
Aroma & Flavor
 
Pear, rock sugar, mung bean
 
Processing Method
 
Picking → Withering → Tossing (air exposure) → Pan-firing → Rolling → Ball rolling (compression shaping) → Drying
 
Origin
 
Dayuling 90K, Taiwan
 
Cultivar
 
Chin-Shin-Oolong
 
Elevation
 
2,300m
 
Oxidation Level
 
★☆☆☆☆ (light)
 
Roasting Level
 
☆☆☆☆☆ (none)
 
Brewing Guide
 
Tea : Water = 5g : 150ml
 
Water temperature: 98°C
 
Steeping time:
 
 
 
First infusion: 1 min 40 sec
 
 
Second infusion: 1 min 40 sec
 
 
Third infusion: 2 min
 
 
Using a traditional Taiwanese double-cup set is recommended to fully enjoy the aroma.