Meishan Winter Oolong

Meishan Winter Oolong

This Qingxin from Meishan, however, is a well-oxidised oolong tea in the traditional style. A rarity among the crowd of barely oxidised modern Formosa Oolong today. The solid oxidation has completely transformed the ingredients into an abundance of pleasant aromatics with a floral and warming character, reminiscent of the body of Dongding tea, but with a much stronger aroma and thus a more intense flavour explosion due to the altitude. As a result, it has significantly fewer red leaf edges, resulting in a warm, strong yellow in the cup. The tea does not become bitter or unpleasant in taste, even when steeped for a long time. The aroma is distinctly floral with notes of osmanthus and blossom honey. The reverberation in the mouth is still noticeable over a longer period of time and it is a pleasure to continue to trace the character of the tea in meditative calm and to sound out its complex character.

As already mentioned, the tea is medium to strongly roasted and well oxidised. This does not overpower the character of the Qingxin cultivar, but gives it a very unique, unorthodox note. Due to the traditional processing, it can also be stored without any problems. With increasing age, the aroma changes and develops its very own charm.

Harvest time: winter 2021
Aroma: floral and toasty with notes of honey
Oxidation: approx. 60%
Roasting: medium
Terroir: Meishan, Chiayi, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Wait briefly until it has cooled down a little in the cup.
This tea is also particularly suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not have to be poured off, simply let the tea leaves sink to the bottom.