Meishan Dark Roast

This Qingxin from Meishan is a well-oxidised oolong tea in the traditional style, expertly crafted by a renowned tea master in spring 2012. A true rarity among today’s Formosa oolongs, it features a distinctive dark roast that enhances its complexity. Grown at an altitude of 1100 meters in Meishan, the tea develops an abundance of deep aromatics characterized by floral and warming nuances reminiscent of Dongding tea, yet distinguished by a richer aroma and more intense flavor due to its high-altitude origin. The infusion presents a warm, robust yellow hue, free from bitterness even after prolonged steeping. Its fragrance is notably floral, with elegant notes of osmanthus and blossom honey. The lasting aftertaste invites contemplative enjoyment, revealing the tea’s intricate layers in each subsequent sip.

Thanks to its traditional oxidation and dark roasting, this Qingxin oolong uniquely preserves the cultivar’s inherent characteristics while imparting a rich, distinctive depth. The traditional craftsmanship ensures excellent storability, allowing its aroma to evolve gracefully over time, acquiring an enchanting maturity with age.

Harvest date: Spring 2012
Aroma: notes of honey, floral and toasty
Oxidation: approx. 50%
Roasting: strong
Cultivar: Qingxin
Terroir: Meishan, Chiayi, Taiwan
Preparation: In this blog post 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.