Yunnan "Qing Xin" Taiwan Varietal Jade Oolong Tea

From the same northwestern Tengchong garden (Baoshan, Yunnan) as our Qing Xin Red Oolong, this lot is crafted in a classic jade-oolong style: light oxidation and a gentle set to preserve perfume, clarity, and a creamy, sweet finish. Expect a clean, highland expression of the Qing Xin cultivar, Taiwan genetics speaking with Yunnan mountain air.

Why it’s special

• Same garden and cultivar as the Red Oolong we offer: Qing Xin varietal grown in northwestern Tengchong, Baoshan; around 1,300 m elevation.

• Craft shifts from red-oolong’s high oxidation to a lighter, jade style for brighter florals and cooler sweetness.

• Clear, mountain-driven cup with forgiving brewing and steady sweetness across many infusions.

• Built to integrate and round out with age over the next year or two while remaining very drinkable now.

• Grown in a pure high mountain environment without the use pesticides (weed control is done by sheep)!

Tasting notes

• Aroma: orchid and gardenia, white peach, light sugarcane, fresh cream.

• Liquor: pale gold to light apricot; smooth and softly viscous.

• Flavor: honeyed florals and sweet greens up front; subtle pear and citrus lift; clean Wuyi-like mineral line from Yunnan soils.

• Finish: long, cooling after-aroma with gentle mouthwatering return; low bitterness and a tidy, sweet fade.

Origin and processing

• Area: northwestern Tengchong, Baoshan Prefecture (Yunnan)

• Elevation: about 1,300 m

• Cultivar: Qing Xin (青心烏龍)

• Style: jade oolong; light oxidation; low, fragrance-preserving bake

• Harvest: spring (details by batch)

• Craft: hand-picked → wither → light shake/bruise → partial oxidation → gentle set and slow dry

How it compares to our Qing Xin Red Oolong

• Red Oolong (same garden) is deeply oxidized with a gentle bake, leaning into caramelized sweetness, red fruit, and a warming spice finish.

• This Jade Oolong keeps oxidation light, trading red-oolong depth for lifted florals, bright sweetness, and a cooler, more refreshing profile.

Winter vs spring harvest (what to expect)

• Winter (冬茶): higher, cooler florals and very clean sweetness; elegant, “crystalline” aroma; typically lower bitterness with a quick turn to sweet.

• Spring (春茶): fuller mid-palate and longer finish; adds soft fruit to the florals; a touch more structure that rewards slightly longer steeps.

• Brewing tweaks: for winter, keep the first two pours short to spotlight perfume; for spring, you can brew a hair hotter/longer to open body.

Brewing guide

Gongfu (recommended)

• 6 g per 100 ml

• 96–98 °C

• Quick rinse, then 8 s • 10 s • 12 s • 15 s • 20 s, adding gradually for 8–10 infusions

Western

• 3 g per 300 ml (10 oz)

• 92–96 °C for 2–3 minutes

• 2–3 infusions, add 20–30 s each round

Grandpa style

• 1–1.2 g per 100 ml

• 90–95 °C, top up as you sip

• Soft florals and honeyed greens with minimal astringency

Pairing and occasions

Almond cookies, fresh pears, mild chèvre, or simple sponge cake. A bright afternoon oolong and an ideal side-by-side with the same-garden Red Oolong to explore how oxidation changes the cup.

In Summary

• Caffeine: medium

• Storage: airtight, cool, dry, away from odors. Enjoy fresh; flavor continues to integrate for 6–12 months.
  

• Environment: Grown without the use of pesticides

• Region: northwestern Tengchong, Baoshan, Yunnan

• Elevation: about 1,300 m

• Cultivar: Qing Xin

• Style: Jade Oolong (light oxidation, gentle bake)