EN
Jin Xuan, "Fire Flower," is one of the most famous and beloved Taiwanese oolongs. It is also called the "ancestor" of the legendary milk oolong. This tea was made on a small farm in the southern part of Nantou.
During production the leaf was rolled repeatedly, lightly oxidized and gently roasted, which preserved all the subtleties and character of the cultivar.
Characteristics
- Type: Taiwanese oolong, Jin Xuan cultivar
- Region: southern Nantou, Taiwan
- Processing: repeated rolling, light oxidation, gentle roast
- Leaf: medium-sized, tightly rolled green pellets with a small stem
- Infusion: clean, clear, golden-yellow
Aroma and Taste
Dry leaf: delicate and tender, floral and herbaceous, with subtle creamy notes.
Infusion: fresh, bright and refined, fruity and floral, with a light herbal note and creamy nuances. The taste is clean, smooth and soft, slightly sweet and buttery.
Aftertaste: long and juicy, with a pleasant, refreshing tartness.
Why You'll Love It
A soft, pleasant Taiwanese oolong for delicious everyday tea sessions. It is forgiving to brew, so it suits those just getting acquainted with Taiwanese oolongs.
How to Brew
Gongfu brewing (short infusions; porous clay for oolongs or porcelain):
- 3-4 g of tea per 100 ml of water
- water at 90-95 °C
- short infusions of 5-10 s, then add 5-10 s to each following one
- the flavor holds for 5-7 infusions
Western-style brewing (porcelain or glass teapot):
- 7-9 g of tea per 1 l of water
- water at 95 °C; warm the teapot with boiling water and cover with the lid
- steep for 3-4 min and pour into cups
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.