Qing Xin baked 青心 oolong
A roasted version of our Qin Xin oolong tea with a floral, rich and deep character. In this tea, the more caramel notes appear, candied sugar, biscuit character behind the floweriness.
Those who like baked oolongs will definitely like it, as well as those who like Wuyi mountain rock oolongs.
This tea also has pleasant floral and caramel notes, sometimes a small smell of hay, and a fermented, overripe red grape character.
It is high-mountain tea, it came from Meishan mountain, Min Han is also the producer of this tea, who we can call our good friends in that region.
They can be reached by a 1,5-hour winding road, a road in which there is not a single straight section.
The raw material used for the tea is picked in the spring and is very rich. Min Han practices the traditional way of making oolong tea, which was fashionable in the region and in Taiwan in the old days. Oolongs cooked over charcoal embers and made in small clay pots were a favorite of the old days.
Today's fashion in Taiwan is high mountain oolongs with a greener, almost creamy, floral, green and very mild taste.
Not many young people undertake to keep the traditions, since this is not what is "fashionable", "liked" or even "sellable" in the region these days.
This tea is excellent for aging, as are the more roasted Wuyi oolongs. We are also curious to see what will become of it over the years.
A you can find our Taiwanese oolongs here, if you want to look around, or there is a summary, also our oolong tea article, where you can delve into the mysteries of this type of tea.
For its preparation, use soft water with a low mineral content. The total mineral content is a maximum of 200 ml/l.
5-7 grams of tea leaves for 150-200 ml of water. 1-minute infusions, then increase the soaking time as you progress with the number of infusions. The temperature of the water can go above 90 degrees.
