Cultivar: Qingxin Oolong

Harvested: by hand on May 2nd, 2025. Day 1 of this plantation's harvest.

Origin: Yang Keng section, Shan Lin Xi (1300 m)

Video of the plantation: Click here

Process: Lightly oxidized, rolled Oolong, dried with a light roast

1. The view

The dry leaves are rather small and dark (thanks to lots of sunshine). The brew has a very good golden color and transparency. The open leaves are generally very tender. Like every year, this farmer tends to harvest rather early.

2. The scents

The dry leaves explode with fragrances ranging from bamboo forest, pine, flowers and fruits. The brew combines powerful flowery and fruity scents!

3. The taste

The taste is pure and powerful. It coats the palate, triggers salivation and prolongs the aftertaste with a pleasant sweetness.

Conclusion: Theses Oolong leaves come from day 1 of the harvest from this well managed plantation. Despite the cooler spring that has delayed harvests in Alishan, the harvest actually took place 1 day earlier than last year! Why? Because a warm late April has sped up the growth of Qingxin Oolong leaves. So, while it was cool for a long time, as soon as the weather changed, the temperatures shot higher. So, in order to avoid harvesting too late and loose all the freshness in the leaves, this farmer prefers to harvest early. This ensures maximum freshness and powerful aromas (because the bud ratio is high). However, this concentration and energy also comes with some bitterness. But thanks to the organic management of the plantation, this bitterness turns into sweetness after a while. If you like Qi, this Oolong is for you!

Like last year, I also recommend that you taste both harvest days in order to marvel of how different each batch of Oolong can be, even from the same plantation.