Lishan Gaoshan Wulong
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Lishan Qingxin Wulong, bouquet style processed
Qingxin means green heart. It is the cultivar with the longest history of cultivation in Taiwan, the most popular among tea farmers and tea drinkers alike, and by far the most widely cultivated. When people talk about Wulong in Taiwan, they usually refer to it as “Qingxin-Wulong“. It is the cultivar from which the traditional, genuine Dongding is made. Since the beginning of the 80s, more and more tea cultivation areas have been developed in the highlands. There it has also found by far its widest distribution. Due to the strong temperature fluctuations and the frequent fog in the highlands, these teas are naturally much finer, milder and sweeter in terms of their ingredients and were therefore also intended as a suitable alternative to Dongding or to teas from the lowlands. Today, the whole market is oriented only towards the highlands and the variety of processing methods has greatly decreased. Also the highland teas themselves are increasingly greener, i.e. less oxidized, so that the actual character of a wulong tea is often lost.
This Qingxin from Lishan is a slightly oxidized, bouquet style highland tea. Due to the slight oxidation the tea has a very floral and refreshing character, which reminds of the floral in the green tea, but due to the processing as wulong tea it has a much stronger body and is a much more intensive taste experience. With the slightly oxidized wulong, the leaves are not shaken as much, but are handled much more gently. This means that there are no red leaf edges, which makes the tea taste much more floral and refreshing. The infusion in the cup is also much brighter. The reverberation in the mouth is still clearly perceptible even over a longer period of time and it is a pleasure to trace the character of the tea in meditative silence and to fathom its complex character more and more.
The tea is not roasted and only slightly but nevertheless well oxidized. Thus the character of highland teas is clearly visible. Due to the traditional processing it can be stored without any problems and without losing its aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: spring 2020
Aroma: floral, with notes of osmanthus and honey
Oxidation: approx. 20%
Origin: Lishan, 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. Wait 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, simply let the tea leaves sink to the bottom.
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