Taiwan

Jīn Xuān金萱

jīn xuān

Origin: Taiwan. Main production areas — Nántóu County (南投縣, Nántóu xiàn) and ...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Taiwanese Jin Xuan Oolong with natural milky aroma – delicate sweetness without flavorings.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 7–8 g per 150–200 ml (gongfu); 3–5 g per 250–300 ml (steeping in cup); 5 g per 1,500 ml (cold brewing).
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) — optimal choice for revealing milky and floral notes without aroma absorption by walls. Small porcelain or glass teapot is acceptable. C...
Water Temperature: 90.000000
Brewing Notes: Add 5 g tea to container with 1,500 ml cold water, place in refrigerator for 4–5 hours. Liquor becomes sweet, with muted bitterness and enhanced milky note. 2–3 re-steeps are al...
Water Temperature Detail: 90–95°C for hot brewing (gongfu); for cold — drinking water at room temperature or from refrigerator.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese oolongs (台灣烏龍茶, Táiwān Wūlóng chá). When cultivated at altitudes above 1,000 m — Taiwanese high-mountain oolongs (高山烏龍茶, gāoshān wūlóng chá).
Coordinates: Alishan — approximately 23°30′ N, 120°43′ E; Zhushan — approximately 23°40′ N, 120°41′ E.
Origin: Taiwan. Main production areas — Nántóu County (南投縣, Nántóu xiàn) and Ālǐshān Township of Chiayi County (嘉義縣阿里山鄉, Jiāyì xiàn Ālǐshān xiāng). Th...

Taste

Dry Leaf Appearance: Dense semi-spherical granules (半球狀, bànqiú zhuàng), round, tight, uniformly rolled. Color — dark green with sandy tint (砂綠, shā lǜ), surface slightly glossy.
Dry Leaf Aroma: Pronounced milky tone — many compare it to the aroma of milk caramel or creamy toffees. In the background — delicate floral notes reminiscent of osmanthus (桂花, guìhuā). Hig...
Liquor Aroma: Milky-creamy profile with bright floral component: osmanthus, light hint of vanilla. Aroma is persistent, well preserved from infusion to infusion, gradually transitioning from ...
Liquor Color: Honey-green with golden reflection (蜜綠透金黃, mì lǜ tòu jīn huáng) — clear and bright. With more pronounced oxidation — closer to green-yellow.
Spent Leaves: Opened whole leaves — fleshy, soft, with bright luster. Classic quality sign — "green leaf with red edge" (綠葉紅鑲邊, lǜ yè hóng xiāng biān), indicating properly...
Taste: Smooth, silky, with pronounced natural sweetness. Body is medium, without rough astringency. Flavor palette: creamy softness on entry, freshness and light fruitiness in the midd...

Details

Oxidation: 20.000000 - 30.000000
Oxidation Maximum: 30.000000
Oxidation Maximum Detail: 30
Cultivar: Taicha 12 (台茶12號), *Camellia sinensis* cv. Taicha 12. Asexual clone (無性系, wúxìng xì), shrub type (灌木型, guànmù xíng), medium-leaf class (中葉類, zhōng ...
Picking: Main commercial harvests — spring (April — mid-May) and winter (October — November). Summer and autumn harvests are also practiced but valued lower. Spring buds begin active gro...
Phase: Early

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