EN
Jin Xuan is a Taiwanese oolong loved around the world for its delicate flavor, floral aroma and beautiful appearance. It was developed in the 1980s at the Touzhen tea station in Nantou County, Taiwan. The name is linked to the soft white down on the tea buds; in our shop the cultivar is known as "Golden Lily." The number 1 marks the grade in the line.
The tea is grown in the high mountain areas of Taiwan, where a cool climate and plentiful rainfall create good conditions for the bushes. The leaves are picked by hand, lightly fermented and given special processing that keeps the flavor delicate and the aroma floral. According to legend, the tea's recipe came to one of the station's masters in a dream.
Characteristics
- Type: lightly fermented oolong
- Origin: Taiwan, Nantou County, high mountains
- Harvest: by hand
- Form: loose; dark green, downy leaves
- Brewing: 80–85 °C
Aroma and Taste
Dry leaf: dark green downy leaves; the aroma is subtle and delicate, with fruity undertones.
Liquor: light golden; the taste is sweet and floral, with notes of honey, vanilla, peach and orchid, enveloping, with a creamy aroma.
Aftertaste: delicate, sweet, floral and creamy.
Why You'll Love It
Jin Xuan is often chosen as an introduction to Taiwanese oolongs: the flavor is soft and sweet, without bitterness. The tea refreshes in the afternoon and makes a nice gift. For the creamy aroma it is important to watch the water temperature and not use boiling water.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 6 g of tea
- Water at 80–85 °C
- Infusions of 10–15 s, then add 5–10 s each time
- The tea holds up for 5–7 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 80–85 °C
- Steep for 3–4 min
- The leaf can be re-steeped 2 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
