Fujian

Nǎi Xiāng Oolong奶香乌龙

nǎi xiāng wūlóng

Origin: Originally — Taiwan (台湾); currently mass production of flavored versi...
Tea type: Oolong Tea
Caffeine Level: Medium
Gongfu Water Temperature: 92.000000

Tea notes

Brewing, origin and taste.

Nai Xiang Wulong — a delicate oolong with a creamy caramel aroma that opened the world of tea to millions of beginners.

Tea cabinet

Brewing

Tea Amount: 5–7 g per 150–200 ml.
Teaware: Porcelain gaiwan (preferable — neutral material doesn't absorb flavoring). Yixing teapot not recommended for flavored versions — clay absorbs synthetic aroma.
Brewing Notes: 80–90°C. Boiling water destroys delicate creamy notes and enhances bitterness.5 g per 500 ml cold water, 6–8 hours in refrigerator. Especially good for natural Jin Xuan — r...
Gongfu Water Temperature: 92.000000
Gongfu Tea Grams: 6.000000
Gongfu Water Ml: 100.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Flavored teas (majority of commercial batches); natural Taiwanese oolongs (for pure Jin Xuan without flavoring).
Coordinates: ~23°30'–24°00' N lat., ~120°30'–121°00' E long. (Taiwan, main regions); ~25° N lat., ~118° E long. (Anxi, Fujian — for flavored ver...
Origin: Originally — Taiwan (台湾); currently mass production of flavored versions is concentrated in Fújiàn Province (福建) of mainland China, as well as in Vietnam and Thailand....

Taste

Dry Leaf Aroma: Bright, pronounced, intensely creamy-caramel. Vanilla, condensed milk. Significantly stronger than natural.
Liquor Aroma: Rich, sweet, "candy-like". Milk, caramel, vanilla. With repeated brewings the aroma quickly weakens — a sign of flavoring.
Spent Leaves: Whole leaves, but often less uniform.
Taste: Soft, smooth, sweetish, with minimal astringency. Caramel, vanilla, milky tones. Aftertaste shorter than natural.
Organoleptic Profile Notes: Dense semi-spheres of emerald-green color with light gloss. Sometimes golden tips are noticeable.Light yellow, golden-green, transparent, with shine.Green semi-spheres, sometime...
Sensory O Intensity: 3.000000

Details

Oxidation: 15.000000 - 25.000000
Oxidation Maximum: 25.000000
Oxidation Maximum Detail: 25
Cultivar: Taiwan Tea No. 12 (台茶12號), *Camellia sinensis* var. *sinensis*. Compact bush up to 1.2 m high. Leaves are dense, oval, medium-sized, with characteristic gloss and waxy cuticle. ...
Phase: Early
Early Months: 4,9

Где купить

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