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

Dry leaves have the authentic Dong Ding Oolong fragrance. Charcoal roasting adds a very mild, natural fragrance to the more oxidized Dong Ding aromas. The beverage smells of ripe fruit.

3. The taste

The taste is smooth and creamy, with a fruity, tangy note that adds power to the aftertaste. The charcoal roast is harmoniously integrated with the aroma. I love it!

Conclusion: This authentic Dong Ding Oolong is very different from the competitive Dong Ding style. The roasting is much lighter and intensifies the Dong Ding flavors rather than modifying them. A must-try to understand the true taste of Dong Ding terroir.