Definition:
Qingxin Oolong (青心烏龍, literally “green heart oolong”) — also called Ruanzhi (軟枝, “soft branch”) or by its TRES designation Cultivar No. 16 — is the most widely planted and commercially significant oolong cultivar in Taiwan. It is considered the definitive expression of Taiwanese high mountain oolong (高山茶, gāoshān chá) and sets the quality benchmark against which other Taiwanese oolong cultivars are measured.
Names
The cultivar goes by several names depending on context and region:
| Name | Characters | Meaning / Notes |
|---|---|---|
| Qingxin Oolong | 青心烏龍 | “Green heart oolong” — the most formal Mandarin name |
| Ruanzhi | 軟枝 | “Soft branch” — refers to the pliable young stems |
| Ruanzhi Oolong | 軟枝烏龍 | Common alternative name |
| TRES Cultivar No. 16 | — | Taiwan Tea Research and Extension Station designation |
Growing Characteristics
- Growth habit: Moderate yield; relatively slow-growing; tender new shoots with soft stems
- Altitude tolerance: Performs exceptionally well at high altitude — one of the reasons it dominates premium growing regions
- Flush timing: Later to flush than many cultivars, which can be a disadvantage for commercial yield but works well in high-altitude schedules
- Susceptibility: More vulnerable to diseases and insects than hardier cultivars (Jinxuan, Cuiyu); requires careful management
Flavour Profile
Qingxin produces the archetypal high mountain oolong character:
- Aroma: Floral (orchid, lily, osmanthus), nuanced and complex
- Taste: Smooth, creamy body; gentle sweetness; low astringency at high altitude; lingering floral finish
- Liquor: Pale gold to golden green
- Texture: Often described as “silky” or “buttery”
The character shifts significantly with altitude and processing:
- Mid-elevation (800–1,000m): More robust, slightly more astringent
- High altitude (1,400–2,600m): Lighter, more complex, more clearly floral and creamy
Regions Where Qingxin Dominates
| Region | Elevation | Notes |
|---|---|---|
| Alishan | 1,000–1,800m | Classic Qingxin territory; floral, sweet |
| Lishan | 2,000–2,600m | Higher altitude; deepens the complexity |
| Shanlinxi | 1,400–1,800m | Slightly fuller body |
| Dayuling | 2,400–2,700m | Highest and most prized; exceptional clarity |
| Dong Ding | 700–1,000m | Traditional production; more oxidised style |
Brewing Guide
Qingxin oolong is delicate and responds well to cooler temperatures that protect the floral complexity. Higher-altitude teas benefit from slightly shorter first steeps to preserve clarity.
| Parameter | Gongfu style | Western style |
|---|---|---|
| Water temperature | 85–90°C | 85°C |
| Leaf amount | 5g per 100ml | 2g per 200ml |
| First steep | 30–45 seconds | 2–3 minutes |
| Re-steeps | 5–7 | 1–2 |
Comparison with Other Cultivars
| Cultivar | Notable for |
|---|---|
| Qingxin Oolong | Balanced complexity; the gold standard |
| Jinxuan (TRES No. 12) | Creamy/buttery milk aroma; higher yield |
| Cuiyu (TRES No. 13) | More intensely floral; lighter body |
Related Terms
See Also
Research
- Ho, T. (2010). The Cultivation and Manufacture of Oolong Tea. Taiwan Tea Producers Association.
Summary: Covers Qingxin Oolong’s cultivar characteristics, regional performance at different elevations, and its dominant position in Taiwanese high-mountain oolong production. - Heiss, M.L., & Heiss, R.J. (2007). The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Press.
Summary: Introduces Taiwanese oolongs and the Qingxin cultivar’s central role in the gaoshan cha premium market, comparing its profile to other TRES cultivars. - Taiwan Tea Research and Extension Station (TRES). Cultivar database and production guidelines. https://www.tres.gov.tw/
Summary: Official source for Qingxin Oolong (TRES Cultivar No. 16) registration data, growing specifications, and regional production quality benchmarks.