Fragrant oolong tea
Ball shaped oolong tea, is a partially fermented Taiwanese specialty tea. Its leaves are compactly spherical and emerald green, with a honey-green or honey-yellow hue. They have a mellow, smooth flavor and a delicate aroma, with hints of floral or fermented sweetness. They are lightly fermented through a combination of sun-withering, indoor withering, stirring, leaching, and kneading.
Fermentation degree｜★☆☆☆☆
Roasting degree｜☆☆☆☆☆ (well-dry)
Tea leaf shape | Hemispherical or spherical
Fragrance description｜Elegant floral scent
ChinShin Oolong
Taiwan's most representative tea variety, this tea boasts long, slender, and soft leaves, resulting in an elegant, delicate aroma with orchid notes and a sweet, smooth flavor. The northern and Yilan regions primarily produce fragrant Paozhong or Oolong teas, often designated for competitions.
TTES No. 12
TTES No. 12, also known as Jinxuan, was named by the Tea Improvement Station in 1981. This fragrant oolong tea often has notes of osmanthus or cream, resulting in a sweet and smooth tea. Suitable for lightly roasted, lightly roasted, and black teas, it is the most widely cultivated variety in Taiwan.
TTES No. 13
Named by the Taiwan Tea Improvement Station in 1981, it was assigned the system code 2029 and is commonly known as TTES No. 13. Its leaves have a strong floral aroma, making them suitable for making pouchong tea, light-flavored oolong tea, and black tea. They also have notes of jasmine or wild ginger.
TTES No. 19
Released in 2004 as a new variety. Due to its limited drought tolerance, it is primarily cultivated in northern Taiwan. The resulting fragrant oolong blend combines the orchid notes of Chin Shin oolong with the creamy, osmanthus-like aromas of Jinxuan.
