A roasted version of our Qin Xin oolong tea with a floral character. It has a pleasant roasted, roasted note. Those who like roasted oolong will surely like it, as well as those who like the rock oolong of Wuyi Mountain. This tea also has pleasant floral and caramel notes, occasional hints of hay, and a fermented, overripe red grape character. It is a high mountain tea, coming from Meishan Mountain, also Min Han is the producer of this tea, who are good friends of ours in that region. It's a 1.5-hour winding road to get there, a road that doesn't have a single straight stretch.
Qing Xin Baked 青心 oolong
The baked version of our Qin Xin oolong tea is floral, rich and deep in character. In this tea, more caramel notes emerge, with candy sugar and biscuit character behind the floral.
Lovers of baked oolong will surely like it, as well as those who like the rock oolongs of Wuyi Mountain.
This tea also has pleasant floral and caramel notes, sometimes a hint of hay, and a fermented, overripe red grape character.
This is a tea from the high mountains of Meishan Mountain, also produced by Min Han, who are good friends of ours in the area.
It is a 1.5 hour winding road to get there, a road that has no straight sections.
The raw material used for this tea is spring-harvested and very rich. Min Han practices the traditional style of oolong tea making, which was fashionable in the region and Taiwan in the old days. Oolongs roasted over charcoal coals and made in small clay pots were a favourite in the old days.
Today's fashion in Taiwan is for high mountain oolongs, which are as green as possible, almost creamy, flowery, green and very mild in flavour.
Not many young people are venturing to keep the tradition, as it is not what is "fashionable" "popular" or even "for sale" in the region these days.
This tea is excellent for aging, as are the more baked Wuyi oolongs. We also wonder if there's any left over to see what it will become over the years.
Our Taiwanese oolongs can be found here if you'd like to take a look around, and we also have a summary oolong tea article where you can delve into the mysteries of this tea type.
To make it, use soft water with low mineral content. The total mineral content should not exceed 200 ml/l.
5-7 grams of tea leaves for 150-200 ml of water. In 1 minute infusions, then increase the steeping time as you progress with the number of infusions. Feel free to go above 90 degrees.
