Oolong & Qing-Cha Series : FAQ

Q1: Why are your Oolong teas categorized by "Roast Levels" from 1 to 10?

A: The roast level directly defines the "application soul" of the tea. Levels 1–3 are lightly roasted, preserving the most original floral notes and crispness, making them perfect for premium straight tea. Levels 5–7 transform into mellow ripe fruit and roasted aromas, serving as versatile universal bases. Levels 8–10 pursue extreme charcoal-caramel rhythms, specifically designed for rich milk teas and "Heavy Milk" series where the strongest aromatic penetration is required.



Q2: How do the different origins (Taiwan, Indonesia, Vietnam) impact my brand management?

A: We use the characteristics of different origins to help you balance quality and cost. Taiwanese teas offer the most delicate and elegant aromas with high "Premium Value," ideal for high-end signature items. Indonesian teas benefit from high-altitude environments, providing a robust body that supports intense mixed drinks. Vietnamese teas are processed with mature techniques and offer excellent cost-performance, making them the best back-up for large-scale chains to stabilize profit margins.



Q3: Why is it recommended to "buy out" a batch of specialty tea like "Sugar Cane Spring," but not others?

A: Sugar Cane Spring Oolong possesses a natural cane sweetness that is highly dependent on specific seasonal and climate conditions, leading to noticeable sensory variations between harvests. To ensure "absolute consistency" for your brand, we recommend buying out the entire batch once the flavor is confirmed. For standard varieties like Dong Ding or Mist Oolong, we utilize professional blending techniques to maintain a stable flavor profile year-round.



Q4: What is the practical significance of the "Aroma Intensity" and "Body Weight" indicators?

A: Aroma Intensity determines the consumer's olfactory memory the moment they take the first sip, which is crucial for refreshing pure teas. Body Weight determines whether the tea flavor remains distinct and un-diluted after adding syrups, dairy, or ice. For developing milk teas or heavily flavored beverages, choosing a "Heavy Body" tea is the key to a successful recipe.



Q5: How can I use the "Flavor Evolution via Time" characteristic to improve quality?

A: This is a unique dynamic advantage of Oolong tea. Freshly extracted tea has the most vibrant "aroma," making it best for signature straight teas. However, after 2 hours of holding, the roasted notes and the water integrate more perfectly, increasing the "sweetness" and "thickness." At this stage, using the tea for fresh milk lattes or cheese foam teas will result in a smoother, more rounded mouthfeel compared to freshly brewed tea.



Q6: Why must deep-roasted teas (Level 8 and above) be brewed with the ST300’s "Strong Agitation" parameters?

A: The leaf structure of deep-roasted tea is very tight, making it difficult to release deep-seated substances through passive steeping alone. The Strong Agitation feature of the ST300 forcefully induces the charcoal and caramel notes. This allows you to extract a richer, more penetrating liquor using the same amount of tea, effectively increasing your material efficiency.



Q7: If I want to develop the strongest "Heavy Milk Tea" on the market, which tea should I choose?

A: We strongly recommend "Tieguanyin (Level 10)" or "Heavy Roasted Oolong (Level 9)." These two teas possess extreme charcoal-roasted aromas that create a powerful chemical reaction with dairy fats, resulting in a bold, unforgettable flavor with high market recognizability.



Q8: What exactly does your "Customized Oolong" service include?

A: We can develop an exclusive blend based entirely on your specific requirements for origin, roast level, and aroma profile. In addition to crafting a unique flavor, we will simultaneously calibrate the optimal smart brewing parameters for the ST300, ensuring that your global branches can reproduce this irreplicable signature brand flavor perfectly.