Alishan High Mountain Roasted Oolong

The Qing Xin (Green Heart｜青心) cultivar is wielded masterfully in the hands of Farmer Chen. Farmer Chen for many years participated in the tea competitions and after winning many competitions, he graduated to becoming a final judge of the competition itself. The Qing Xin cultivar is a classic amongst high mountain teas, due to its delicate florality. In Farmer Chen’s hands the cultivar interweaves seamlessly with the harvest and the terroir.

Farmer Chen focuses primarily on unroasted, low oxidized green Oolongs, so when he decides to roast his Qing Xin oolong we take notice. In the philosophy of French cuisine, using high quality base ingredients with minimal skilled cooking to enhance, Farmer Chen has created an absolutely beautiful tea. The Electronic Roasting machine is a complimentary enhancer rather than used to mask unwanted characteristics. Electronic roasting is a more clear roasting technique than charcoal, imparting less flavor from the technique itself. The Maillard Effect of roasting leads to a balanced and nuanced tea accentuating the fruit notes of the Qing Xin cultivar, coming in the form of lychee, peach and blueberry.

In terms of roast this is a light/medium roast, slightly more than our Dong Ding, and less than our Tie Guan Yin. We would recommend higher temperatures 95C+, however if you’re looking for more forward sweetness, we would recommend lowering temperature and longer brews.