Imagine a sweet and warm taste, like butter and cream. That is Jinxuan 金萱.
Not roasted Jinxuan oolong is broadly known as “Milky Oolong”. A variety of the Camellia Sinensis created in Taiwan in the 1980’s. The Jinxuan variety (Taiwan cultivar 12) is characterized by its natural creaminess, also present in good high mountain Oolong but isolated and more pronounced. It is a great accompaniment for a sweet treat and the perfect tea for an afternoon tea at home.
Over the years I have seen many producers, usually from outside Taiwan claim that this tea has been treated with milk baths. Thus it can be done this is not the correct approach and indicates either a lie, different variety hidden under the added flavor or a lack of knowledge. The special flavor of the Jinxuan comes from the presence of lactones, it’s natural and accentuated the processing.
This tea is processed with a light oxidation and a lack of roast to enhance the Jinxuan characteristics. Creamy on the nose and the palate with a warm yellowish liquor. Very affordable variety that grows faster than the higest valued Qingxin. Jinxuan is a cultivar that is spreading and being used with interesting results such as red teas. Always look for a good Jinxuan, is a tea that never disappoints, but never pay too much, it’s a great introductory quality tea.
Oolong Creamy Jinxuan tea will not leave you indifferent
- The most affordable tea in the store.
- Loved by most people.
- Appreciate the Jinxuan leaves shape, bigger and rounder than other Oolong.
|Amount of tea||1st infusion||Following
|5 gr. per 100 ml||30 seconds||+10 seconds||5+|
|Western||2,5 gr. per cup||2 minutes||+30 seconds||3|