Jin Xuan Milk <span>oolong tea</span>
Jin Xuan Milk <span>oolong tea</span> - Image 2
Jin Xuan Milk <span>oolong tea</span> - Image 3

Jin Xuan Milk oolong tea

A distinctive Taiwanese oolong tea from the Alishan Mountains, with a naturally sweet, milky flavour and a smooth, creamy character. Its milky aroma comes from the natural qualities of the tea leaves, without any added flavourings.

Place of origin: TAIWAN

Price range: 2.350 Ft through 9.140 Ft

SKUN/A Category Tag
Edény típus

Teaware:
Gaiwan, small porcelain
or clay teapot

Elkészítési mennyiség

Amount of Tea:
5 g / 150 ml

Víz hőmérséklete

Water Temperature:
85-90 °C

Áztatási idő

Steeping time:
2-3 minutes

Description

Jin Xuan Milk Oolong is a partially oxidised oolong tea from the renowned Alishan tea-growing region of Taiwan. Its distinctive character comes from its naturally sweet, milky aroma, which develops through the unique qualities of the Jin Xuan tea cultivar and careful processing, rather than from added milk or flavourings.

The dry tea consists of small, tightly rolled leaves in shades of olive and brownish green, which gradually unfurl during infusion. The liquor is clear and bright golden yellow, with a subtle amber hue.

Its naturally sweet, milky flavour takes centre stage, complemented by a smooth, creamy mouthfeel and delicate, fresh aromas. The gentle, creamy sweetness lingers pleasantly, while the tea retains the lightness and elegance characteristic of Taiwanese oolongs.

History

Jin Xuan, also known as Tai Cha No. 12, is a tea cultivar developed in Taiwan and introduced in the early 1980s. Its name is associated with the family of Wu Zhenduo, a researcher who played an important role in its development. Since then, Jin Xuan has become one of the best-known and most appreciated cultivars used in Taiwanese oolong production.

The Alishan Mountains are among Taiwan’s most famous tea-growing regions. The cooler climate, frequent mist and humid air of the higher-altitude plantations encourage slower leaf development. Oolongs from this region are often valued for their delicate, smooth and complex aromatic profiles.

The name “Milk Oolong” refers to the distinctive milk- and cream-like aromas associated with Jin Xuan teas. Although flavoured versions are also available commercially, this tea has a naturally milky character and is produced without added milk flavouring.

Preparation

Use 5 g of tea per 150 ml of water, preferably in a gaiwan or a small porcelain or clay teapot. Pour over with water at 85–90 °C and steep for 2–3 minutes.

The tightly rolled leaves gradually unfurl during infusion, allowing the tea to be steeped several times. With each subsequent infusion, notice how its sweet, creamy character develops and changes.

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