The Qing Xin (Green Heart | 青心) cultivar is so synonymous with Oolong tea, that when a farmer says their tea is Oolong cultivar, then they actually mean Qing Xin. This has led to difficult conversations when people ask “What is Oolong?” because depending on the situation, it could be a tea category, a cultivar, or a processing style.
While Farmer Chen from Jia Yi is most known for his Jin Xuan Milk Oolong, he does make a High Mountain Qing Xin that’s a great introduction into the vast world of Qing Xin. Qing Xin as a cultivar is most known for playing around in the upper registrars – sweet vegetal, floral sweetness, and sharper fruits. This a great tea for those looking for a lightly vegetal with hints of tropical fruits.
Like with other High Mountain Oolongs, if you would like more forward sweetness lower the temperature to the 85-90C range and do longer brews. If you’re looking for more movement in the mouth and body, then increase the temperature to 95-100C to taste.
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