Cultivar: Qingxin Oolong

Harvested by hand on April 11th, 2024.

Origin: Yong Lung, Dong Ding area, central Taiwan.

Process: Light to Medium oxidized rolled Oolong with a slow charcoal roast. Very few stems.

1. The view

The dry leaves look stunning. They went through a special machine that has taken off the stems and that has selected them based on color. This machine is used for the Dong Ding Oolong competition organized by the Lugu Farmer's Association. It helps to make the dry leaves look very similar and even. The brew has clear and shiny orange color. The leaves unfurl pretty well for a roasted Oolong.

2. The scents

The dry leaves have the typical scent of a competition Oolong. It's a mix of raw nature, brandy and roast. The brew has a balanced mix of cereal, wood, roast scents with a hint of freshness at the end.

3. The taste

A harmonious sweet dryness with a hint of bitterness from the roast that prolongs the aftertaste for a very long time. It's the kind of Oolong that can be brewed light or strong. Strong, it creates salivation and a sweet, fresh aftertaste.

Conclusion: This tea is a surplus from a batch made for the Spring 2021 Dong Ding Oolong competition. This new farmer (in my selection) won this competition less than 10 years ago and roasts his Oolongs by himself. It's a very good example of Dong Ding competition Oolong using leaves from his Shan Lin Xi plantation.