Cultivar: Mostly TTES No 22 Qin Yu (A new cultivar with Qingxin Oolong as male parent and Jinxuan as female parent). Plus some Jinxuan.

Harvested by hand: April 18th, 2026

Origin: San Hsia, North Taiwan.

Process: Light/medium oxidized striped leaves, light roasting, with some stems.

1. View

The dry leaves have a fresh dark green color. The brew has a concentrated, dark yellow hue that points to a higher oxidation level than what we can see on the open leaves. 

2. Scents

The dry leaves have a sweet green scent. The brew is an explosion of fragrant flowers. There's yulan, yelai xiang and many others. The most powerful flower fragrances emanate from the cup. And this scent is exactly the heavy natural scent that floats in the air of this tea garden in early April on a warm and sunny day.

3. Taste

The taste is pure and clean, bright and sweet. Despite the long test brew, the tea becomes just barely astringent and not bitter. This is what the creators of this new cultivar had in mind when they crossed Qingxin and Jinxuan: a tea that is easy to brew.

Conclusion: This Baozhong combines the sweet and floral qualities of the Qingxin and of Jinxuan cultivars. And it comes from a new and organic plantation, which increases the purity and power of these leaves. The bugs are so numerous in May, that I got bitten very hard during my latest visit! Since San Hsia isn't as high in elevation as Pinglin, a distinct name (Haishan Baozhong) is now used to call this distinct Baozhong.