Pinglin Oolong坪林烏龍

Pinglin Oolong is a ball-rolled oolong from Pinglin, New Taipei City, Taiwan. Brew it at 90°C with 5g of leaf per 100ml of water; expect up to 9 short infusions in a small gaiwan or teapot. No rinse needed.

Tasting notes

Savory, not floral — that's the short version. Pinglin is better known as Bao Zhong country, but the ball-rolled oolongs made there are a different beast: the same wet subtropical valley, a little more oxidation, pellets instead of twists. The cup is full-bodied and creamy with an umami depth that sets it apart from its Bao Zhong neighbors and from the gao shan further south. You'll notice the texture before anything else — thick, almost broth-like — and then a slow huigan rises on the swallow. Floral character is minimal and that's fine; this is a tea you drink for weight and refreshment, not perfume. Brew at 90°C. First steep around 20 seconds to unroll the pellets, then steeps 2 and 3 drop to about 13 seconds once the leaf is wide open, and climb back up through the session. Nine infusions is realistic. Low-elevation tea, high-function — good everyday drinking without paying gao shan prices.

Flavor profile

Creamy and full-bodied with umami depth. Fresh character that quenches thirst — a pronounced huigan (returning sweetness) that lingers. Less floral than high-mountain Taiwanese oolongs, more savory and substantial.

Terroir

Low elevation (~400m), subtropical, heavy rainfall

Brewing

1. Steep 1: 20 seconds
2. Steep 2: 13 seconds
3. Steep 3: 13 seconds
4. Steep 4: 16 seconds
5. Steep 5: 16 seconds
6. Steep 6: 19 seconds
7. Steep 7: 21 seconds
8. Steep 8: 24 seconds
9. Steep 9: 27 seconds

Longer first steep lets the tight ball-rolled leaves open. Second and third steeps drop shorter — the leaf is now fully unfurled and extracts faster.

Aroma & taste

Processing

• withered
• semi-oxidized
• ball-rolled