If Nongxiang is the warm, roasted "old friend," then Qingxiang is the fresh, vibrant, and floral "spring morning." It burst onto the scene in the 1990s, revolutionizing the Tieguanyin market with its bright green color and delicate, perfume-like aroma. It was heavily influenced by Taiwanese oolong processing techniques and quickly became the dominant style for a new generation of tea drinkers. Qingxiang Tieguanyin is a lightly oxidized, minimally roasted oolong known for its bright, vibrant freshness and intense floral aroma. Its leaves are a lively green, and its pale golden liquor delivers a crisp, brisk, and delicately sweet taste dominated by a penetrating orchid fragrance. Unlike its roasted counterpart, this style must be kept refrigerated and enjoyed within a year to preserve its fleeting, garden-like charm.
