Oolong & Qing-Cha Series: Brand R&D & Product Positioning Solutions
Oolong (Qing-Cha) is the soul of any tea menu, offering an extraordinary spectrum of flavors. By precisely controlling fermentation levels and roasting intensity, we help brands build a complete product matrix ranging from crystal-clear freshness to deep, smoky richness.


▍Strategic Product Tiering
Based on "Roast Profile" and "Application Scenarios," we have categorized the 12 tea selections into four strategic tiers:

【Premium Floral Tier｜Light & Elegant】

Featured Teas: Four Seasons Spring, Spring Oolong, Light Oolong

Characteristics: Roast Level 0–3. Emphasizes wild floral notes, crispness, and palate-cleansing properties. Straight tea ratings: 7–8.

R&D Goal: Targets pure tea enthusiasts or seasonal refreshing fruit teas (e.g., White Peach Oolong, Grape Oolong) to establish a fresh brand image.

【Signature Specialty Tier｜Unique Memory Points】

Featured Teas: Winter Sprout, Sugar Cane Spring, Customized Blends

Characteristics: Roast Level 5. Features distinct "memory points" like natural sugar cane sweetness or "Winter Rhythm."

R&D Goal: Positioned as "Star Products" or "Seasonal Limited Editions" to attract loyalists with irreplaceable uniqueness. (Bulk purchase per batch is advised for consistency).

【Classic Mellow Tier｜The Menu Backbone】

Featured Teas: Dong Ding Spring, Mist Oolong, Oolong Green

Characteristics: Roast Level 5–7. Features a robust body and steady flavor. High cost-performance (CP) and extreme versatility.

R&D Goal: The "Workhorse" of the menu. Ideal for classic Oolong Lattes or full-bodied flavored teas (e.g., Honey Oolong).

【Deep Roasted Flagship Tier｜Intense & Bold】

Featured Teas: Roasted Oolong, Heavy Roasted Oolong, Tieguanyin

Characteristics: Roast Level 7–10. Intense charcoal and caramel aromas with powerful penetration. Application ratings for milk tea: 8–10.

R&D Goal: Targets fans of "Heavy Milk" or "Charcoal-Style" drinks. The tea character remains distinct even when paired with rich dairy or brown sugar.

▍ST300 Technical Integration Solutions
Utilizing the ST300 Smart Tea Brewer, we lock in the optimal flavor curves for different roast molecules:

"Aroma Induction" Strategy

Application: Light Oolongs (Four Seasons Spring, Spring Oolong).

ST300 Technique: "Moderate Temp (90°C), Long Rest, Short Agitation." Minimizes agitation to prevent bitterness while protecting delicate floral molecules, restoring a premium 8-point straight tea texture.

"Caramelization Balance" Strategy

Application: Specialty Teas (Sugar Cane Spring, Winter Sprout).

ST300 Technique: "Dual-Stage Agitation." The first stage releases the tea base, while the second stage induces the natural sweetness and cane aroma resulting from medium roasting.

"Heavy Texture Penetration" Strategy

Application: Deep Roasted Teas (Tieguanyin, Heavy Roasted Oolong).

ST300 Technique: "High Temp (95–100°C), Strong Agitation." Extends agitation time (240–300s) to break down the dense leaf structure of deep-roasted teas, releasing Level 10 charcoal notes to ensure the tea remains the protagonist when mixed with milk.


▍Commercial R&D Insights

Flavor Evolution via Time:
All Oolongs feature "Dynamic Flavor Shifting." R&D Insight: Freshly brewed tea is best for aroma-forward pure teas, while tea held for 2+ hours is often superior for milk teas as the body and roast notes become more integrated and mellow.

Origin-Cost Optimization:
Our solutions integrate the premium value of Taiwanese origins with the cost-efficiency and robust body of Vietnamese and Indonesian origins, helping brands maintain high flavor standards while controlling profit margins.

Customization Barriers:
If the 12 standard models do not fit your vision, our "Custom Development Service" allows for exclusive blending, creating a "Flavor Barrier" that competitors cannot easily replicate.