Cultivar: Qingxin Oolong

Harvested by hand: June 19th, 2024

Origin: Long Feng Xia, Shan Lin Xi, Taiwan (1600 m)

Process: Fully oxidized, hand processed and rolled leaves.

1. View

The leaves are rather small and tigthly rolled. Their appearance is shiny black.  The spent leaves show a good, uniform oxidation. The red brew has a nice shiny color and clarity.

2. Scents

The dry leaves have a very fresh scent with high notes that remind me of green apples. The brew has powerful fruity and fresh scent. It expresses the finesse of the Qingxin Oolong cultivar.

3. Taste

The taste is quite sweet and round with a nice finesse underlined by the high mountain freshness. 

Conclusion: This tea is called 'red Oolong' in Chinese, because it combines the oxidation process of red tea and the rolling that is typical for central Taiwan. Two things stand out with this tea. First, it's made with top quality leaves from a very high plantation, processed mostly by hand and using a new process that rolls the leaves. This makes them easier to ship and store. Second, the price comes at a considerable discount compared to spring or winter Oolong leaves from this area. It's a great value for a Taiwanese red tea!

Tip: I recommend to use porcelain teaware to brew these leaves. They can be brewed several times, of course!