Formosa Qingxin Wulong
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Qingxin Wulong from Mingjian, traditionally processed in Dongding style
Qingxin means green heart. It is the cultivar with the longest history of cultivation in Taiwan, the most popular among tea farmers and tea drinkers alike, and by far the most widely cultivated. When people talk about Wulong (Oolong) in Taiwan, they usually refer to it as “Qingxin-Wulong”. It is the cultivar from which the traditional, genuine Dongding is made. Today, all Wulong teas that are processed Dongding style are called Dongding Wulong. Especially the teas from Mingjian are much cheaper to produce than the real Dongding teas. Nevertheless they are mostly sold as Dongding. Therefore, if there is no explicit mention of a real Dongding or if there is no mention of a place, it is usually only tea produced Dongding style. The name Dongding is not geographically protected in Taiwan.
Formosa Qingxin Wulong
Formosa Qingxin Wulong has a degree of oxidation as it can be found in classic Dongding teas. Traditionally the finished Wulong is described as lüye hongxiangbian — green leaf with red edges. This characterization is very clear in this tea. In contrast to highland teas, the comparatively high proportion of red edges in the green leaf can easily be seen in the leaves. This results in the deep golden yellow colour in the cup. The aroma is still floral, but already clearly interspersed with spicy honey or herbal notes. The varietal character is clearly evident and between the lines you can taste the character of the growing region. The aroma in the bottom of the cup is sweet and spicy. Together with the reverberation in the mouth, it invites you to contemplate its special character and its transformation from infusion to infusion after each cup.
The tea is only slightly roasted but well oxidized. This clearly reveals the character of Qingxin. Due to the traditional processing it can be stored without any problems and without losing its aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: spring 2012
Aroma: Floral with spicy-sweet notes
Oxidation: approx. 50%
Terroir: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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