Alishan Vintage Qingxin

The Alishan Vintage Qingxin is crafted from the esteemed Qingxin cultivar – meaning Green Heart – which holds a central place in Taiwan’s tea history. Qingxin is the oldest and most revered variety on the island, beloved by tea farmers and connoisseurs alike. When people in Taiwan speak of Wulong, they almost always mean “Qingxin-Wulong.” It is this very cultivar that forms the foundation of the traditional, authentic Dongding teas.

Since the early 1980s, tea cultivation in Taiwan has expanded steadily into higher elevations. In the cool, misty highlands, where strong temperature variations and frequent fog dominate, Qingxin found its ideal environment. These conditions naturally produce teas that are finer, milder, and sweeter in character – originally intended as refined alternatives to the robust lowland Dongdings. However, with the rising popularity of lightly oxidized high-mountain styles, much of the traditional Oolong processing has faded. Modern teas often prioritize green freshness over the deeper, complex flavors that once defined classic Wulong.

Alishan Vintage Qingxin stands as a rare exception. This tea has been processed with a firm commitment to traditional methods: it is well-oxidized but only lightly roasted, striking a perfect balance between clarity and depth. Thanks to the thorough oxidation, the chemical composition of the tea leaves has fully transformed into a rich spectrum of aromatic compounds. The infusion reveals a strong, golden-yellow liquor, with noticeably fewer red-tinted leaf edges compared to lighter-oxidized styles.

The aroma is warmly floral, with pronounced notes of osmanthus blossoms and honeyed nectar. The body is full yet smooth, and the tea retains its pleasant character even when infused for longer periods without developing bitterness or harshness. On the palate, the finish is long and resonant, offering an invitation to explore the evolving layers of flavor in meditative quiet.

This tea’s robust processing also makes it ideal for aging. Over time, its aroma deepens and transforms, developing new dimensions of complexity while preserving the bright, elegant spirit of Alishan’s highland terroir.

Harvest date: spring 2014
Aroma: floral, with notes of osmanthus and honey
Oxidation: approx. 40%
Roasting: light
Cultivar: Qingxin
Terroir: Alishan, Nantou, Taiwan
Preparation: In this blogpost you will find a description of how to brew Oolong tea
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits briefly until it has cooled down a little in the cup.
This tea is also particularly suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not have to be poured off, but simply lets the tea leaves sink to the bottom.