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)
