lishan Vintage Oolong

Lishan Vintage Oolong is made from the renowned Qingxin cultivar, the cornerstone of Taiwan’s classic oolong tradition. Qingxin is deeply rooted in Taiwanese tea culture and remains the reference point for many of the island’s most respected Wulong styles, including the traditional foundations of authentic Dongding.

High altitude character — refined, calm, and sweet

From the 1980s onward, Taiwanese tea gardens moved steadily into higher elevations. In places like Lishan, cool air, frequent mist, and strong day–night temperature shifts slow the plant’s growth and naturally shape a tea with greater finesse, softer texture, and clearer sweetness. While many modern high-mountain teas lean extremely “green,” Lishan Vintage Oolong follows a more classical direction that favors depth without losing freshness.

Traditional approach: deeper oxidation, gentle roast

This vintage-style tea is thoroughly oxidized and finished with a light, restrained roast. That combination brings structure and maturity: the leaf chemistry evolves toward a broad range of aromatic compounds, the liquor turns rich golden-yellow, and the taste becomes rounded and stable. Compared with very lightly oxidized bouquet teas, the profile is warmer and more layered, yet still clean and elegant.

Aroma and taste

Expect a warmly floral bouquet with osmanthus-like tones, honeyed sweetness, and a smooth, full body. Even with longer infusions the tea stays pleasant — no harshness, no sharp bitterness — and the finish lingers with a resonant, soothing depth that invites slow, attentive drinking.

Already aged — and built to mature

With a spring 2012 harvest, this Lishan Vintage Oolong is already beautifully matured. Qingxin is one of Taiwan’s most reliable cultivars for long-term storage: combined with solid oxidation and a light roast, it creates a stable structure that can continue to evolve into softer, deeper layers over time.

Harvest date: spring 2012
Aroma: floral, with notes of osmanthus and honey
Oxidation: approx. 30%
Roasting: light
Cultivar: Qingxin
Terroir: Lishan, Nantou, Taiwan
Preparation: In this blogpost you will find a description of how to brew Oolong tea
Tip: The aroma unfolds best when the tea is not drunk too hot. Let the liquor cool briefly in the cup — the florals become clearer and the sweetness rounder. Also ideal for “grandpa style”: This tea is very productive and remains smooth. Brew it in a large cup or pot and simply let the leaves sink to the bottom; no need to decant — just keep refilling with hot water.