Jin Xuan, which translates to Golden Lily, is a variety of tea plant developed in 1981 at the Taiwan Tea Research Extension Station and is known as “milk oolong” for its buttery, creamy qualities.
Grown at an elevation of over 1,500 meters, our high mountain Jin Xuan delivers a smooth and balanced buttery quality with a light floral aroma of cornflowers and notes of sweet nectarine and apricot. We recommend using lower water temperatures to bring out the creamy notes; hotter water temperatures will release more floral notes. This tea is all-natural with no added flavor.
We recommend brewing Jin Xuan Oolong in the gongfu style, using a small teapot or gaiwan, to appreciate the wonderful aromatics and the unique flavors that unfurl over several infusions. Add tea leaves to fill the teapot about one-third full and rinse the leaves briefly with hot water. Pour the rinse water out and then refill the pot with hot water and let the tea steep about 45 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew. Most oolong teas can be re-steeped at least 6 times in this manner.