High-altitude, hand-picked Qingxin cultivar
Creamy texture with a bright, zesty profile
Lightly oxidised and gently roasted Taiwanese oolong
A layered and elegant mountain oolong with notes of sweet almond, citrus, and fresh cream, balanced by a silky mouthfeel and lingering finish.
Origin
Ruiyan Village, Nantou County, Taiwan
Cultivar
Qingxin
Harvest
Spring 2025
Altitude
2000–2600m
Processing
Indoor withering, oxidation, pan-firing, rolling, drying, and gentle roasting.
Brewing Guide
Hot brew
5–6g per 180ml
Water temperature: 85–90°C
Brewing time: 60 / 25 / 25 / 40 … seconds
Infusions: 5–6
Flash Brew:
1g tea per 25ml hot water (85°C), Brew 60 seconds, pour directly over ice
Cold brew
10g per 1L filtered water
Refrigerate for 4–6 hours
Produces a smooth, refreshing infusion with pronounced floral sweetness and a silky finish.
Flavour Notes
- Sweet almond and orchid
- Citrus zest and fresh cream
- Silky texture with a clean lingering finish
Description
Grown high in the mountains of Nantou County in the Ruiyan area, this tea is cultivated at elevations between 2000 and 2600 metres, where cool temperatures, mountain mist, and slow leaf growth contribute to exceptional aromatic complexity and sweetness.
The region lies near the meeting point of clear mountain rivers and is deeply connected to the heritage of Taiwan’s Atayal indigenous people. Crafted from the classic Qingxin cultivar, the leaves are hand-picked during the spring harvest and traditionally processed through indoor withering, oxidation, pan-firing, rolling, drying, and a gentle roast.
The infusion is elegant and layered. Wet leaves release soft notes of sweet almond, while the cup opens with brighter citrus and floral tones balanced by a smooth, creamy mouthfeel. There is a quiet tension between freshness and warmth, finishing clean and lingering.
A versatile tea that evolves beautifully across multiple infusions and is equally suited for iced preparation, where it reveals a refreshing, silky character ideal for warm evenings.
