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.