Origin: Taiwan, China
Description: Jin Xuan is also known as milk oolong for its milky fragrance and taste. Expect heavy body and tastes that are floral with a slight peachy sweetness, the mouthfeel is very substantial and creamy. While flavoring is sometimes added to Jin Xuan tea to accentuate the milk flavor, this is most often done with lesser-quality and low altitude tea. Our High Mountain Jin Xuan is just that; grown at an elevation well over 1,500 meters in the misty mountains of Taiwan's interior. We have not flavored this tea in any way, one sip will convince the most discerning tea enthusiast that it is unnecessary.
Jin Xuan was created in 1981 by Taiwan's Tea Research and Experimentation Station under the experimental code name 2027. It was popularized because of it's golden liquor, buttery mouthfeel, and overwhelming notes of sweet cream.
This tea has taken part in tea competition held in Taiwan and won first prize, it is definitely the best Jinxuan tea from Taiwan. One of the main events in the life of Taiwan tea is tea competitions. Ongoing competitions were revived in Taiwan in 1976 after a long break. The aim was to determine the best tea (local oolongs), investment raising, teaching of the correct use of tea. A very important aspect was preservation of high level of Taiwan tea because take part in the competition could only the best suppliers.
Competitions are very different and interesting. There are competitions for the title of the best among specific teas, in each county there are their own competitions, and some are twice a year. The extent of competition can vary greatly from small, where are only a few hundreds of participants, to those where they are considered by the thousands of them. The scheme of tea competition is simple - district administration appoints a commission that selects the tea for the competition and range tea, which passed through try-out. Evaluation is carried out blindly tests, three grams of tea infused with 150 ml. water for 6 minutes. Taking into account five criteria: appearance, taste, aroma, liqueur color, view of brewed leaf. Teas-winners receive a medal (gold, silver and bronze) and plum blossoms and sold at auction.
Our first prize Jin Xuan is an elegant tea with a refined, subtle taste, Alishan Jin Xuan’s fruity and floral aromas complement its smooth, milky mouth feel. It is has been roasted. Only oolongs from this particular region, grown on the foggy Alishan mountainside, produce the creamy, milky qualities found in Alishan Jin Xuan—and since the leaves are naturally flavored, it’s all done without the addition of artificial flavors or chemicals. Alishan’s unique origins also account for a flavor profile that is delicate and nuanced—never strong or overbearing.
Tea leaves are bright green and come curled into balls. It turns a light golden color after infusing, and its natural creamy and fruity notes develop immediately. Aftertaste is naturally sweet. You’ll want it to linger.
Brewing Guide: We highly recommend brewing Taiwan Oolong gongfu style to appreciate its many layers of flavor. High mountain oolong may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 1-3 times. JinXuan is known for its creamy flavors but only proper brewing techniques will bring out those notes. Lower temperatures produce cream notes; higher temperatures bring out more floral qualities.