(1 customer review)

Ying Xiang cultivar, called also as TTES#20, was invented in 2013 by Taiwan Tea Research Institute. It’s a crossbreed between Jin Xian and unknown tree with number 2022 (probably Qing Xin).

Ying Xiang literally means: inviting aroma and I think it’s really right name.

It’s young and rare cultivar but because of its features is slowly gaining the popularity especially in the central Taiwan area (Nantou etc.)

This medium and skillfully roasted oolong reminds me gentle kind of yancha like Mei Zhan or Huang Guan Yin. I found some yancha elements not only in aroma but also in the thick oily texture.

Perfectly balanced tea – here you can find notes emerged because of roasting (dried cherries, burnt pineapple, nuts and herbs) but also bright juicy notes of peaches, flowers and honey.

Highly recommended!



Origin: 400 m.n.p.m. , Baguashan, Nantou, Taiwan.
Harvest: Spring 2020
Cultivar: Ying Xiang (TTES 20).Crossbreed between Jin Xuan and unknown tree with number 2022 (probably some kind of Qing Xin). Invented by Taiwan Tea Research Institute in 2013.

Roasting: 3 times roasted in electric oven.

Temperature of water and amount of leaves: 95-100 C 5-6g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 40 second. Second infusion should be little bit shorter than first one cause the leaves are more open then. We suggest to increase brewing time for 5-10 seconds in third and each next brewing.

Additional information


30 g, 50 g, 100 g

1 review for 2020 Baguashan Medium Roasted Ying Xiang #20 oolong

  1. Terrance Harris (verified owner)

    This oolong threw me a very enjoyable curveball:

    My initial steeps I was getting this gentle but flavorful oolong that was fruity with a very pleasant pineapple aftertaste.
    Later steeps I thought I was drinking shui xian, it had much more minerality with a lot of complexity.
    I kept my steeps sort starting out 10 seconds and only adding 2 seconds more, round after round.
    This is what I like the most about tea, you expect something enjoyable and you get that and much more!

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