Tea Cultivar · Camellia sinensis var. sinensis
Qing Xin
- Origin
- China - Fujian (introduced to Taiwan)
- Primary use
- oolong, high mountain oolong
Overview
Qing Xin - also romanized Chin Shin - is the single most important Taiwanese oolong cultivar and the genetic foundation of nearly all of Taiwan's most prestigious teas, including Dong Ding, Ali Shan, Lishan, Da Yu Ling, and Oriental Beauty. Brought from Fujian's Wuyi area in the early 19th century by Chinese immigrants, it has been cultivated in Taiwan continuously since the 1810s and is sometimes called the 'mother of Taiwanese oolong.'
Characteristics
A small-to-medium-leafed sinensis with delicate, slightly elongated leaves, a relatively compact growth habit, and notably soft stems (one of its alternative names is 'soft stem oolong'). It is agronomically demanding - low-yielding, susceptible to several pests including the green leafhopper, and slow-growing - but produces tea of unmatched aromatic complexity, particularly at high elevations. The leafhopper susceptibility is in fact the basis of Oriental Beauty production, where the insect's bite triggers the famous muscatel-honey character.
Flavor profile
Qing Xin yields elegant, layered oolongs with crystalline floral aromatics - orchid, gardenia, magnolia - over a creamy, buttery body and a sweet mineral finish. High-mountain expressions (Lishan, Da Yu Ling, Fushou Shan) develop intense alpine floral character with a cooling sweetness on the breath. Traditional roasted Dong Ding shows toasted nut, caramel, and dried orchid. Oriental Beauty from Qing Xin shows honey, ripe peach, muscatel, and bitten-leaf complexity.
Where it grows
Taiwan (Nantou, Chiayi, Taichung, Hsinchu, Pinglin)