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Our newest addition to our Formosa oolong collection came to us by a chance encounter in the Alishan mountain range. On a small farm on Meishan (Plum Mountain) we discovered the farmer was the first to plant the Qing Xin variety in the area. Picked on 20 April 2014 at 1400 meters above sea level, the leaves were then oxidized slightly higher than typical Alishan oolongs – to 25%. A longer roasting of 40 hours accentuates the caramelized aroma.The result immediately brought to mind the crisp sweetness of our Dong Pian (Winter Sprout). However, being a Spring harvest, it is much more complex. The aroma bears notes of baked apples and cotton candy, but does not overwhelm. The body is thick and rich: intially buttery, giving way to smooth vegetal notes in later infusions.
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