Commonly called milk oolong, this Jin Xuan lives up to its name with buttery notes and underlying sweet vegetal flavours.
Flavour
Nutty, buttery, savoury and herbaceous
Harvest
Tai Cha #12 cultivar; spring
Processing
Light oxidation, no roasting
Elevation
400 metres
Harvested from a farm at 400 metres, this award-winning tea artisan consistently produces unique Jin Xuan oolongs.
The semi-ball rolled leaves have a sweet hay aroma that unfurls into milky and floral when infused. The honey coloured liquor is smooth and coats the tongue with a buttery flavour that’s balanced with walnut, herbs and an aromatic finish.
To enhance its quintessential milk oolong flavours, a plate of creamy fettuccini alfredo would pair well with this tea.
3g per 250 mls (1 cup)
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse for 3 minutes at 90oC
Additional infusion: gradually increase steeping time for second infusion.
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse 20-30 seconds at 90oC
Second and third infusions: infuse 20-30 seconds at 90oC
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
Tai Cha #12 is one of Taiwan’s four main tea cultivars and was created to have a stronger resistance to pests while producing a slightly bigger, sturdy and thick leaf that improves yield. It is also known for having buttery or milk qualities and a smooth texture with mild astringency.
This Jin Xuan was grown at 400m elevation in Mingjian Township, an area known for its distinct, mineral-rich reddish soil. This tea growing region is nestled between the Zhuo Shui Xi River that flows from the Shan Lin Xi Mountains through dense forests bringing fertile soils downstream, and a long ridge called Bagua Mountain.
Fog and an increased variation in temperatures are daily occurrence and help create ideal conditions for growing tea. The tea farm is part of a co-op of farmers who implement sustainable farming methods. No chemical weed killers or chemical fertilizers are used.
