Qing Xin oolong, literally Green Heart oolong which is more oxidized (aout 60%) and less roasted than Dong Ding oolongs. Qing Xin oolong was produced in Dongding, Yonglong and Fenghuang village in Taiwan. It was quite popular in 60s-80s, this is the way Dong Ding oolongs used to be crafted before it later evolved to the less oxidized (30%) and heavier roasted style that is now widely available. From the early 90s, as the tea production area in Lugu village expanded, farmers began planting competition oolong, Dongding oolong is more famosue than the traditional Qing Xinoolong. It costs a lot of time and energy to make Qing Xinoolong, in the late 80s, Qing Xinfollowed the way of Dongding and changed to moderately oxidized. At that time, Qing Xinwas as popular as Dongding. It is more complicated to produce such unfermented and unroasted tea, farmers would not like to make it any more and tea vendors would not like to introduce this tea to customers. The aged of Qing Xinended and it is hard to find it on the marketplace nowadays.
Aged oolong leaves have usually been more lightly baked, once every year or so. Just enough to freshen them up and dry the accumulated humidity. You may roast this tea by yourself before making a cup of it which will make the leaves looks green. When we tried the over 30 years aged oolong, to our surprise there is noticeable fragrance from the tea! The fragrance is complex: it starts with the sweet roasting flavors, but you'll find also smells of old wood and at the end some even show a hint of their original aroma from their youth.
When you brew a cup of Qing Xin, you will find it is quite different from common Taiwan oolongs. The highly oxidized and light roasting technique gives it the aroma of fruits. It is a prime example of a fine traditional oolong tea. It is characterized by the thickness of the leaf and its sweet, fragrant taste which fills the mouth and throat with a pleasing aftertaste. You may find this oolong tastes like high quality aged pu-erh tea. Qing Xin has a supple fragrance that is quite unique amongst all Taiwan oolong tea.
Brewing Guide: Brew it in a gaiwan or in a Yixing teapot. Preheat vessel and cups with near boiling water (85-95°C or 185-200°F). Use 5 grams of tea and add water and push off the bubbles with the lid as you cover and pour out this wash. Add more water, cover and infuse for 30 seconds to 1 minute, depending on taste. Pour tea into preheated cups and serve. Infusion can be repeated four or more times, increasing the infusion time as necessary.