Taiwan’s beloved Qing Xin (青心烏龍) meets Yunnan mountain air—crafted in the Taiwan-inspired Red Oolong style for a cup that marries oolong elegance with the depth of a light black tea. Grown at 1,300 m in northwestern Tengchong (Baoshan Prefecture), this second-flush picking is slowly, deeply oxidized and gently baked, unlocking plush honeyed fruit, caramelized sweetness, and a warming spice finish. Qing Xin terroir twist: The cultivar’s signature florals (orchid/osmanthus) gain extra body from Tengchong’s cool nights, producing a richer, red-fruit leaning profile. Red Oolong processing: High oxidation with a careful bake concentrates honeyed aromatics and brown-sugar depth while preserving oolong’s silky texture. Luxuriously smooth, highly forgiving: Dense flavor without bitterness—great gongfu, western, or grandpa style. Tasting notes Aroma: Honey, dried longan, baked apple, orchid, a hint of cocoa husk. Liquor: Clear copper-amber ; medium-full body with a round, velvety mouthfeel. Flavor: Caramelized sugar, red dates/raisin, roasted sweet potato, malt; underlying florals and soft baking spice. Finish: Long, clean, and sweet with a gentle cooling return (hui-gan). Origin & processing Area: Northwestern Tengchong , Baoshan Prefecture, Yunnan Altitude: ~1,300 m Harvest: Second flush (May) Cultivar: Qing Xin (青心烏龍) Style: Red Oolong — high oxidation, light-to-medium bake to set fruit and honey notes (no heavy roast) Crafted to highlight Qing Xin’s perfume while pushing oxidation for a red-fruit, brown-sugar core—sitting deliciously between oolong and black tea. Brewing guide (Use good water; adjust to taste.) Gongfu (recommended) 5 g / 100 mL 95–98 °C (203–208 °F) Quick rinse, then 15s • 20s • 25s • 30s… Yields 8–10 infusions ; early steeps: honey/fruit, later: caramel, malt, soft spice. Western 3 g / 300 mL (10 oz) 95 °C (203 °F) • 2–3 min 2–3 infusions , adding 15–30s each time. Grandpa style 2 g / 300–350 mL 90–95 °C , top up as you sip. Silky, all-day sweetness. Cold brew 8–10 g / 1 L Room-temp water, refrigerate 8–10 hrs . Smooth, honey-red fruit and very low astringency. In Summary Caffeine: Medium Storage: Airtight, cool, dry, dark. Best within 18–24 months for peak aromatics. Area: Northwestern Tengchong, Baoshan Prefecture (Yunnan) Altitude: 1,300 m Harvest time: Second flush (May) Varietal: Qing Xin (青心烏龍) Style: Red Oolong ; high oxidation, light-to-medium bake In short: A sumptuous Yunnan-grown Qing Xin Red Oolong —honeyed, red-fruity, and caramel-sweet—showing oolong grace with black-tea warmth at a very approachable price.
