Green Heart
Light on its feet yet deeply satisfying, Green Heart turns the first shoots of spring into something luminous. This Taiwanese green tea is picked early, sorted with care, and shaped into slim strips for a satin-soft texture. Zero roast and near-zero oxidation keep flavors vivid and pure. Feature meets advantage meets outcome: a bud-heavy pick brings fine sweetness, fast fixing preserves perfume, and the result is a cup that tastes clean, calm, and quietly luxurious. Expect almond sweetness, white-flower lift, a green-apple snap, and a cool, minty finish that lingers without weight. Qing Xin Lü (Green Heart), made from Qing Xin Gan Zhi, a tea plant variety, shows how precise craft can turn delicacy into character. For anyone seeking a crisp pause in the day, this is a refined daily cup of Taiwanese green tea.
Aromatic clarity
Mingjian in Nantou County sits around 350 m on gentle hills. The growing environment (soil, altitude, climate) shapes taste by giving warm days and cooler nights that protect aroma. Nature-farmed village plots are tended by Mr. Yu with smallholder partners who favor clean fieldwork and careful hand picking. This lot was harvested on 10 March 2025, ahead of Qingming, when shoots are most delicate. Pre-Qingming green teas tend to show higher fragrance and a softer line. Sorting focuses on intact strips with silvery bud tips, so the dry leaf looks neat and the liquor pours lucid and perfumed. You taste restraint rather than power. Almond sweetness glides in, then a light umami note, then a mineral-cool lift. Small gardens and bud-forward picking naturally limit output, so releases are modest without fanfare.
Precise craft
This is a true green. Fresh leaves are quickly fixed to halt oxidation, then rolled into slender strips. No baking, no roast. The strip-rolled green tea style protects the tender buds and helps the cup stay bright. Early spring Qing Xin green tea often carries higher amino acids, which read as gentle sweetness and a silky mouthfeel. Here they support the almond-like tone while crisp fruit adds definition. The look leans “white bud,” thanks to fine hairs on the tips, and the texture stays composed from first sip to last. Clean leaf and exact timing are the quiet skills behind it. Hold oxidation near zero, shape without bruising, finish cool. The outcome is an elegant Taiwanese green tea with perfume-fresh aroma, soft sweetness, and a refreshing, mint-cool close. It is easy to enjoy now and perfect when you want a considered, serene cup.
FAQ
Is Qing Xin usually made as green tea?
It appears more often in Taiwanese oolongs. Fixed as a green, the same variety becomes perfume-fresh and silky, with clear lines and a calm finish.
What does “white bud” look like?
Early spring buds wear fine silvery hairs. In strip-shaped greens they appear pale, lending a soft sheen to the dry leaf and a plush feel to the liquor.
Does it contain caffeine?
Yes. Similar to other early-spring greens. The bud-heavy pick gives delicacy, not a decaf effect, so expect gentle lift rather than a jolt.
Why is the finish cooling?
Clean processing and high-amino-acid leaf create a mint-lean sensation. The effect reads as mineral-cool rather than menthol sharp.
Where does the almond note come from?
From varietal character and early-season chemistry. Amino acids and light aromatics suggest sweet-nut tones when oxidation and roasting are avoided.