Cultivar: Qingxin Oolong

Harvested by hand on May 11th, 2026

Origin: Long Feng Xia, Shan Lin Xi (1750 m)

Process: Rolled Oolong with a light oxidation and a light charcoal roast.

1. The view

The dry leaves have a darker green color. The brew is light golden with great transparency. The spent leaves open well and completely, but their color is more yellow than the unroasted version.

2. The scents

The dry leaves combine fresh scents and hazelnut fragrances. There's a lot of freshness and flowery scents in the brew and the spent leaves, but there's an added complexity with the natural charcoal roast scents!

3. The taste

Sweet and pure, the taste has an added substance, depth and aftertaste thanks to the light charcoal roast.

Conclusion: The technical name for this roast level is 'Zou Shui', which means make the water (moisture) go away. It's an intermediate stage to go to full Hung Shui, but it's interesting to taste the effect of a light roast. Besides, for a high mountain Oolong, a light roast is also a very suitable process, because it preserves its fresh aromas of the tea. And this makes this tea a better candidate for aging,