When it comes to Dayuling tea, seasoned high-mountain tea lovers usually think of words like “high altitude,” “delicious,” “expensive,” and “cold climate.” But beyond these impressions, what are the unique characteristics of Dayuling tea that make it unforgettable after just one sip?
Dayuling tea is grown at high altitudes where it snows in winter and spring, and nighttime temperatures often drop below 0°C with diurnal temperature variations of up to 20°C. This unique climate results in tea leaves with lower bitterness and astringency, excellent natural sweetness, and a very smooth finish. In addition, the high-mountain environment requires the tea plants to absorb more nutrients, so tea farmers apply generous amounts of organic fertilizers, making the leaves relatively thick and rich in pectin. When brewed, the tea liquor has a glossy sheen and a robust, aromatic flavor.
▲ Situated in the high mountains, a distinct mountain aroma is a hallmark of Dayuling tea.
Additionally, Dayuling is located near Hehuanshan and is swept by cold winds year-round, giving the local tea leaves a distinct mountain terroir. This is the defining characteristic of Dayuling tea. Dayuling tea is mostly crafted into lightly fermented, unroasted green tea, primarily to highlight this unique mountain character. If it were heavily fermented or roasted, the altered flavor profile would cause it to lose the true essence of Dayuling tea.