Cultivar: Da Yeh Oolong

Harvested by hand: October 19th, 2026

Origin: Hualien, Taiwan East Coast

Process: Jassid bitten, fully oxidized and lightly roasted.

Drone video: here.

1. View

The leaves are small, and contain some gold/orange tips. The spent leaves are dark red, sign of a full oxidation. The brew is dark red/orange with a very good concentration, clarity and transparency.

2. Scents

The dry leaves have faint scents of fruit and roasted bread due to their recent light roast. The brew has very powerful honey and flower scents. These lovely fragrances are fully natural and come from the numerous jassid bites on those leaves.

3. Taste

The taste is extraordinarily sweet and refined. Then, it lingers with grace and has a nice Cha Qi.

Conclusion: Temperatures in late October are similar to those in May, but with a little less sunshine. These are the ideal conditions for our little green grasshoppers to thrive. (In winter and summer, it’s either too cold or too hot for them.) During this fall season, red tea is particularly sweet. Here’s a premium batch that I’ve really fallen in love with. I recommend drinking it on Sunday and saving this version for tastings during the week!