Qing Xin Oolong Black Tea Tasting Notes | Eco-Cha Tea Club

February 07, 2019 2 Comments

Qing Xin Oolong tea leaves

What's in the name?

This month's batch of tea being shared with the Eco-Cha Tea Club is a Small Leaf Black Tea made from the summer crop of heirloom Qing Xin Oolong tea leaves. The Qing Xin strain is commonly referred to as simply "Oolong" in the local tea industry here in Taiwan. We, on the other hand, use the term "Oolong" to refer to the processing method of being partially oxidized. So we decided to include the cultivar name for the sake of clarity.

Brewing up this month's tea for the Eco-Cha Tea Club -- Qing Xin Oolong Tea

Small Leaf Black Tea is tea made from strains of tea that are cultivated mostly for Oolong Tea making, or partially oxidized teas. These include Qing Xin, Jin Xuan, Tsui Yu, Four Seasons Spring, and more. Small Leaf Type is a general category to be distinguished from Large Leaf Type, which includes Assam, Red Jade #18, Fo Shou, and the Wild Tea strain that is naturally occurring in Taiwan.

Cup of brewed Qing Xin Oolong Tea

In addition to the name of the tea strain, this batch of tea was made by an artisan of Dong Ding Oolong Tea with his family plot of heirloom tea trees. He incorporated Oolong Tea methods in the very first step of solar withering, and the very last step of tightly rolling the tea leaves. So the raw material of the summer crop of heirloom Qing Xin Oolong tea leaves, processed by an Oolong Tea maker by trade offers us this superior quality Black Tea.

What's in the flavor?

This batch of tea offers a complex fruity character in the brewed tea. The aroma is sweet, like stewed pears in syrup and prunes. The flavor is rich and yet delicate in its relatively light-bodied consistency. It has a concentrated quality, but is not at all murky or muddled. This aspect makes it reminiscent of a well oxidized Oolong Tea.

Qing Xin Oolong Tea leaves after brewing

You can see that there is still some green remaining in the coloration of the brewed leaves, even though the leaves have been heavily rolled in the oxidation process. This is the norm in Small Leaf Black Tea making in Taiwan, and, along with the type of raw material, is what sets the flavor profile apart from Large Leaf Black Teas. There is a balanced sweet and dry finish with an especially long lingering aftertaste. The overall character is reminiscent of fruit compote, with just enough tartness to give it a clean mouthfeel.

LET US KNOW!

Got questions? Want to know about anything more in particular about this tea? Let us know in the comments section below!

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2 Responses

Nick
Nick

March 07, 2019

This Qingxin oolong black tea was my first box from the teaclub. I was pleasantly surprised to taste something a little bit different from what I was originally expecting when I signed up.

It’s just as Andy’s description:
Dry leaves: morning pastry smell, Wet leaves: Dark cooked vegetables (kale, etc)
1st steep: Fruity, tart, almost like Rhubarb pie
2nd steep: Deeper fruit taste. Has a subtle sweetness that you can feel in the back of your throat.

Careful to oversteep or else the tartness overpowers the tea. But this might be a taste preference.

Thank you Eco-cha for sharing.

Natasha George
Natasha George

February 15, 2019

I wasn’t sure what to expect from this one, but I really like it! I’m not a fan of more tart fruit flavor, but this is a nice balance. It’s proving to be an excellent rainy-winter-day-in-the-forest tea, with lots of flavor to think of warmer days while still feeling as light as the fog in the trees. Thanks for always sharing something interesting and unexpected!

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