Shanlinxi Gaoshan Oolong

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 in Taiwan, they usually refer to it as “Qingxin-Wulong“. It is the cultivar from which the traditional, genuine Dongding is made. Since the beginning of the 80s, more and more tea fields have been cultivated in the mountains. There it has also found by far its widest distribution. Due to the strong temperature fluctuations and the frequent fog in the highlands, these teas are naturally much finer, milder and sweeter in terms of their aroma and were therefore also intended as a suitable alternative to the Dongding or to teas from the lowlands. Today, the whole market is oriented only towards the highlands and the variety of processing methods has greatly decreased. Also the high mountain teas themselves are increasingly greener, i.e. less oxidized, so that the actual character of a wulong tea is often lost.

This Qingxin from Shanlinxi is a traditional, very well done high mountain tea. A rarity among the amount of hardly oxidized modern high mountain teas today. Due to the very solid oxidation, the substances have completely changed into a wealth of ripe, delicate and floral to fruity sweet flavours. It has thereby completely shed the young and green wildness of modern high mountain teas, which people with a weak stomach often find not very enjoyable. If you dwell on the aroma in the aftertaste, you will notice the typical floral freshness of highland teas, especially Qingxin, which reminds you of osmanthus blossoms. The reverberation in the mouth is still perceptible even over a longer period of time and it is a pleasure to trace the character of the tea in meditative silence and to fathom its complex character.

The tea is only lightly roasted but well oxidized. Therefore a rather mature character of high mountain tea is noticeable. 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 own special charm.

Harvest date: spring 2012
Aroma: floral to fruity, with notes of osmanthus
Oxidation: approx. 50%
Roasting: light
Terroir: Shanlinxi, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip:To fully appreciate the aroma and mouthfeel, allow the liquor to cool slightly before sipping. When the tea is not consumed piping hot, its floral notes, sweetness, and lingering hui-gan unfold with greater clarity. This tea is also exceptionally well-suited for casual brewing in a larger cup or pot. It remains clean and smooth without becoming bitter, even during extended steeping. There is no need to decant immediately; simply let the leaves settle naturally at the bottom and enjoy the infusion at your own pace.