Cultivar: Qingxin Oolong

Harvested by hand on April 20th, 2026.

Origin: Yong Lung, Dong Ding area, central Taiwan.

Process: Light to medium oxidized rolled Oolong with a slow charcoal roast mid August.

1. The view

The dry leaves are dark green to brown. The brew has clear and shiny orange color. The open leaves unfurl pretty well for a roasted Oolong. Their stems are torn, a sign of hand picking.

2. The scents

Dry leaves have the authentic Dong Ding Oolong fragrance. The charcoal roasting is still recent and its flavors are quite powerful this year. The beverage smells of ripe fruit.

3. The taste

The taste is smooth and creamy, with a fruity, tangy note that adds power to the aftertaste. The charcoal roast is similar in power to spring 2025 and I really enjoy its balance of roast and fruitiness..

Conclusion: This authentic Dong Ding Oolong comes closer to the competition Dong Ding style. This traditional charcoal roasting is a little bit lighter and intensifies the Dong Ding flavors while preserving the freshness of the leaves. This kind of charcoal roasted Dong Ding Oolong is more and more difficult to find. To make it right, the farmer didn't rush its production this spring, but waited until mid August, after the summer harvests, in order to roast his tea in ideal conditions. And if you want to better understand the impact of the roasting, you may also try the fresh version of this tea!