Infinity 2019 Spring Wuliang Taiwanese Qingxin Wulong from Bitterleaf Teas

Infinity 2019 Spring Wuliang Taiwanese Qingxin Wulong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Bitter, Butter, Dry Grass, Floral, Flowers, Fruity, Grass, Lychee, Metallic, Mineral, Nutty, Peach, Perfume, Plants, Pleasantly Sour, Plum, Smooth, Stonefruit, Sweet, Vegetables, Vegetal
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 oz / 140 ml

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1 Tasting Note View all

  • “In recent years, several Oolong productions from central Yunnan have emerged on the international market, often from Taiwanese cultivars, most commonly Qing Xin as is the case with this one. It is...” Read full tasting note
    83

From Bitterleaf Teas

This seriously unique wulong uses Taiwanese Qingxin varietal, but is grown in and processed by a Taiwanese master who, in addition to the tea itself, transplanted his processing skills to the ultra-high mountains of Yunnan, specifically Wuliang shan. While the standard for high mountain wulongs in Taiwan is 1000+ meters altitude, this tea comes from over 2300m, exaggerating the positive impact of altitude on the quality of tea.

This tea is fruity, creamy, smooth, and with a flavour that just won’t quit. A high fragrance of fruit and floral notes, along with a thick mouthfeel make this tea a joy to drink.

While this tea is lighter roasted (traditional charcoal roasting, of course) than its 2017 counterpart, it has still undergone additional roasting to help it preserve fragrance over the years. However, after close to a year of resting, this tea is in an excellent spot already.

For a medium-heavier roast option with more caramel-toasty goodness, we recommend the 2017 version of this tea. But considering the limited availability of both of these, a comparison of both is probably the best choice.

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1 Tasting Note

83
Recommended
1006 tasting notes

In recent years, several Oolong productions from central Yunnan have emerged on the international market, often from Taiwanese cultivars, most commonly Qing Xin as is the case with this one.

It is a well-balanced tea, the mild roast brings out nice fruity sweetness and acidity to complement the perfumy, floral and relatively vegetal character. The aromas are fairly weak generally, and remind me of sweet perfume and grass flowers.

The taste also has a decent bitterness to it, as well as some nutty undertones. However, main flavours are in the neighborhood of plums, peach pits, acorn, dry grass, and nectar.

Where the tea really shines is the smooth metallic and powdery mouthfeel, and especially its pungent and lasting mineral aftertaste. The returning flavours include ones like fenugreek leaves, lychee, leafy vegetables (chard), and butter among others.

Flavors: Bitter, Butter, Dry Grass, Floral, Flowers, Fruity, Grass, Lychee, Metallic, Mineral, Nutty, Peach, Perfume, Plants, Pleasantly Sour, Plum, Smooth, Stonefruit, Sweet, Vegetables, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 OZ / 140 ML
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