Datong Organic High Mountain Oolong Spring

Spring Harvest Datong Organic High Mountain Oolong

Datong (大同) is one of Taiwan’s lesser-known but highly respected high mountain tea regions, located in Yilan County. It produces a style of high mountain oolong that feels a little different from more famous places like Alishan or Lishan.

This tea is grown high up in the mountains (around 1,000–1,700 meters), where fog, cool temperatures, and constant moisture slow everything down. That slower growth gives the leaves more time to build sweetness and aroma while staying soft and tender.

Because Datong sits closer to the Pacific, it gets a mix of coastal fog and mountain air, which gives the tea a really clean, bright, and lively character. It still has that smooth, silky feel you expect from high mountain oolong, but with a slightly more aromatic, almost “fresh mountain forest” kind of energy, reflecting the region’s dense natural surroundings.

This is also an organically grown tea, coming from gardens surrounded by native forest, mountain vegetation, and a diverse natural ecosystem. Organic cultivation at this elevation is challenging and labor-intensive, but it results in a tea that feels especially clean, airy, and balanced in both flavor and energy.

As a spring harvest (春茶), this tea reflects what many Taiwanese tea drinkers consider the most balanced expression of high mountain oolong. After winter dormancy, the tea plants store nutrients, resulting in a tea that is fuller-bodied, more structured, more concentrated, sweeter, and more complex. There's a Taiwanese saying that goes: “Spring tea values flavor; winter tea values aroma.” Compare with the winter harvest of this tea here that has a more aromatic, softer, and creamier expression.

In the cup, this tea opens with an aroma of butter-sautéed apples and soft florals, followed by fresh wildflower green notes. The texture is silky, gliding smoothly down the throat. Subtle baking spice notes add warmth and a clean minerality adds complexity, while a sweet, soft apple-like aftertaste lingers. The finish is airy, cooling, and refreshing—the kind of clean, lifted sensation that defines high mountain oolong. It’s almost like taking apple pie filling and transforming it into something light, airy, and refreshing.

Gongfu Brewing
Use 5g of tea in a 90–100ml gaiwan or teapot with 200°F water.
Give it a quick rinse.

1st infusion: 25–30 seconds
2nd infusion: 10-15 seconds
Then add about 2-3 seconds to each subsequent infusion.

This tea will comfortably open across around 8-10 infusions, each revealing a new layer of its character. Be careful not to over-steep—high mountain oolong is meant to be clean, airy, and delicate, not overly intense.