Cultivar: Qingxin (ruanzhi) Oolong

Harvested by hand: April 29th, 2026

Origin: Chang Shu Hu, Ali Shan (1350 m)

Process: Lightly oxidized and rolled Oolong.

1. The view

Dry: Fresh green leaves. The brew's color is a bright, light and shiny yellow/green. It has a very good transparency. The open leaves are fresh green. Few signs of light oxidation on the edges of the leaves. This is a very light oxidation level.

2. The scents

The dry floral scents are clean, fresh and partly floral, partly foresty. The brew is very fragrant, sunny and has a wonderful scent of bamboo and candy!.

3. The taste

Clean, sweet and fresh. The taste has a fine and sweet.

Conclusion: this Oolong comes from a higher elevation in Chang Shu Hu. That's why the harvest took place 7 days after my other pick from this area. Since I couldn't stay so long in Alishan (I wish I could), I empowered the farmer to select the most interesting Qingxin Oolong he would make this season. We've been working together for over 10 years and I felt confident about it. I have witnessed how a large number of tea merchants scout the farmers in this season to find the best leaves. If you come late, the best batches are already sold out! The result is a high mountain Oolong with a very peculiar bamboo fragrance that comes from its surroundings.