Ying Xiang "Welcoming Scent", Spring 2026

The Profile

Our Spring harvest of the rare Ying Xiang cultivar from Pinglin is an example of floral intensity and mountain clarity.
Ying Xiang (Cultivar No. 20) was cultivated specifically to amplify the "high-aroma" characteristics of Taiwanese Oolong, and in the misty mountains of Pinglin, it truly finds its character.

Sensory Experience

Aroma: an immediate, straight palette of white lilies and fresh-cut gardenias. It is "visual" in its clarity—bright, clean, and refreshing.

Flavor: notes of sweet cream and spring melon.

Finish: A cooling Huigan (chinese: returning sweetness) that lingers on a tea leaf, leaving a crisp, floral resonance in the throat long after the cup is finished.

Technical Details

Origin: Pinglin, New Taipei City, Taiwan
Elevation: Approx. 700m–800m (Classic Bao Zhong Terroir)
Cultivar: Ying Xiang (No. 20)
Harvest: Spring 2026
Oxidation: Very Light (approx. 10–15%)
Roast: None (Fresh/Green)

Brewing Recommendation

To fully appreciate the "Welcoming Scent," we recommend a lighter touch:

Water Temp: 85°C – 90°C (Avoid boiling to keep the floral notes delicate)

Teapot: Porcelain Gaiwan or a thin-walled ceramic pot to observe the beautiful leaf expansion.

Style: Gongfu style (Short, 30–40 second infusions) to layer the evolving floral complexity.