Cultivar: Da Yeh Oolong

Harvested by hand: Septermber 8th, 2026

Origin: Hualien, Taiwan East Coast

Process: Jassid bitten, fully oxidized and lightly roasted.

1. View

The leaves are very small and contain lots of 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, shine and transparency.

2. Scents

The dry leaves have faint scents of fruit and roasted bread due to their recent light roast. The brew explodes with honey fragrances. 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. Its lack of bitterness or astringency is remarkable.

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 the best batch that I’ve found among over 20 batches. I recommend drinking it on special holidays!