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.
This 2020 Winter harvest has the body of the fog that coats the Bihu High mountain tea gardens before the sun rises and after the sun sets. Unlike the Spring harvest, which tends towards notes of tropical fruits, this 2020 Winter Qing Xin has more notes of stone fruits with a hint of creaminess.
What makes Qing Xin special, is also what makes it difficult to learn. It’s a delicate cultivar which may not appear most forward, but adjust your brewing time and sit with the results – let the liquor linger and pay attention to the returning notes from the back of throat and sides of the mouth. If you would like more forward sweetness lower the temperature to the 85-90C range and do longer brew. If you’re looking for more movement in the mouth and body, then increase the temperature to 95-100C to taste.