Yinxiang

Yinxiang is a modern Taiwanese oolong cultivar whose name can be translated as fragrant charm. It is valued for its expressive aroma, soft texture, and elegant sweetness. Compared to Qingxin, Yinxiang tends to produce a more immediately aromatic cup, making it especially well suited to lightly oxidized, floral styles of oolong.

The cultivar adapts well to higher elevations and benefits greatly from the cool temperatures and frequent mist found in Taiwan’s mountain regions. These conditions encourage slow leaf growth and the development of refined, gentle flavor components, resulting in teas that are smooth, clear, and naturally sweet.

Alishan Yinxiang Oolong Tea

This Alishan Yinxiang is a lightly oxidized, high mountain oolong crafted in a floral, bouquet-oriented style. The gentle oxidation highlights the cultivar’s aromatic strengths, revealing a fresh and elegant profile with notes of white flowers, soft fruit, and a clean mountain freshness. While the fragrance may evoke associations with green tea, the oolong processing gives the infusion more depth, body, and persistence.

During processing, the leaves are handled with great care and only lightly agitated. This prevents the formation of red leaf edges and preserves the tea’s bright, floral character. The resulting liquor is pale and clear, with a refined texture and a lingering, graceful aftertaste that unfolds slowly and invites attentive, unhurried drinking.

The Alishan Yinxiang is unroasted and gently, yet evenly oxidized. This allows the clarity and elegance typical of high mountain teas to come through distinctly. Thanks to its careful, traditional processing, the tea can be stored without losing its aromatic expression. With time, its profile gradually softens and gains additional depth, revealing new nuances as it matures.

Harvest: Spring
Aroma: Floral, elegant, with fresh high mountain notes
Oxidation: approx. 25–30%
Roasting: none
Terroir: Alishan, Nantou, Taiwan
Preparation: See our blog post for detailed guidance on brewing oolong tea.
Tip: Let the tea cool slightly before drinking to allow the aroma to open fully in the mouth.