Cultivar: Qingxin Oolong

Harvested: by hand on May 3rd, 2025. Day 2 of this plantation's harvest.

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

Video of the plantation: click the link

Process: Lightly oxidized, rolled Oolong, dried. 1.

The view

The dry leaves are rather small with various green colors. The brew looks more yellow than on Day 1. The open leaves are very tender and show some more oxidation signs on the edges.

2. The scents

The dry leaves have fragrances ranging from bamboo forest, pine, flowers and fruits. The brew features lots of fresh, high mountain fragrances.

3. The taste

The taste is pure, sweet and elegant. It coats the palate, triggers salivation and prolongs the aftertaste with a pleasant sweet and lightly astringent taste. It tastes more refined.

Conclusion: These Oolong leaves come from day 2 of the harvest from this well managed plantation. Like for Day 1, the leaves are rather young compared to other farmers. That's why, for the same weight, this Oolong tea packs more energy than regular high mountain Oolongs. And since I visited the plantation on May 5th, I noticed that the neighboring plantation was only starting to be harvested. This farmer loves his Oolong strong! When he brews, he uses two or three times as many leaves as I do! His approach to tea farming is to give the best nutrients to the trees, so that the flavors of the tea will be pure and powerful. Farming, harvesting time and his brewing style all contribute to make his Day 1 and Day 2 very powerful high mountain Oolongs!