Qing Xin 10% Oolong

Interestingly, we met the producers of our tea in Shanghai and decided to go to them on Mei Shan Mountain in Taiwan. They agreed and a few days later we were there. There we tasted this tea, which we always ask them for every year, we love it very much.

“Qing Xin” (清心, meaning “pure heart”) is a traditional Taiwanese tea variety that has been grown for generations in the central mountainous areas of the country, especially in the Lishan, Alishan, Shan Lin Xi and Dong Ding regions. Qing Xin bushes are characterized by slow growth and small, dense leaves – these provide the tea with a concentrated aroma and a long, sweet aftertaste.

This variety is particularly well-adapted to the high-mountain environment: the cool temperatures, foggy weather and filtered sunlight create ideal conditions for the tea to ripen slowly. As a result, Qing Xin oolongs are often harvested from high mountains (high mountain oolongs), at altitudes of over 1000 meters above sea level.

During processing, Qing Xin leaves undergo a moderate oxidation (typically 20-35%), which preserves freshness while creating rich, floral and fruity notes. The leaves are either lightly roasted or left with a greener character – depending on what the grower wants to emphasize: softness or depth.

The fresh, clean, ethereal aromas of Qing Xin oolong highlight the terroir of Taiwan, with notes of orchid, jasmine, lychee and sweet creaminess, accompanied by a silky body and a long, clean finish.

Flavor profile

Scent: fresh flowers (orchid, white lily), slightly fruity tones

Taste: sweet, floral, with notes reminiscent of lychee, honey and fresh greens

Texture: silky, round, soft

Aftertaste: long, floral, sweet and cooling

Energetics: balanced, clean, inspiring

Preparation suggestions

Asian style (gaiwan, glass or clay pot)

• Tea quantity: 5–6 g / 100 ml

• Water temperature: 90–95°C

• Coverage time: 25–35 seconds after first rinse, then gradually increased

• Number of infusions: up to 6–8

Western style (for cup or pot)

• Tea quantity: 3–4 g / 250 ml

• Water temperature: 90°C

• Soaking time: 2–2.5 minutes

• Multiple pouring: it is worth re-soaking 2–3 times

Cold brew (cold steeped)

• Tea quantity: 6–8 g / 1 liter of cold, filtered water

• Soaking time: 10–12 hours in the refrigerator

• Taste: softer, sweeter, more floral notes come to the fore