Thailand Winter Frost Jin Xuan Oolong Tea

A Oolong Tea from

Rating

79 / 100

Calculated from 4 Ratings
Tea type
Oolong Tea
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Ingredients
Not available
Flavors
Molasses, Raisins, Roasted, Smooth, Toasted Rice, Toasty, Almond, Butter, Cream, Fruity, Grass, Hay, Honey, Mango, Marine, Mineral, Passion Fruit, Peach, Plum, Salty, Seaweed, Spinach, White Grapes, Stonefruit, Floral, Sweet, Apricot, Nuts, Nutty
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Not available
Caffeine
Not available
Certification
Not available
Typical Preparation
Use 5 oz / 148 ml of water
Set water temperature to 175 °F / 79 °C
Use 6 g of tea
Steep for 2 min, 45 sec
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11 Tasting Notes View all

“I did 3 steeps using 1.5 tsp leaf and 300 mL hot water in a gong-fu teapot Steep 1: 1 minute – nice deep roasted flavour, bran, grain Steep 2: 2 min – toasted rice, raisin, molasses Steep 3: 2 min...” Read full tasting note
“Since I put in the time and effort to finish the last of this sample before calling it quits for the day, I figured I may as well post a review/tasting note while I was at it. In truth, I had hoped...” Read full tasting note
“Prep: 60cc gaiwan, enough tea to cover the bottom of the gaiwan, boiling water, steep x1 then let it sit with the gaiwan lid on for 5 minutes so the leaves open up. Then 10s, 15s, 20s,...” Read full tasting note
“Nectarines prominent in this tea. Comes through clearly, consistent and lasting. Nectarines and honey. I should try this cold brewed.” Read full tasting note

Description

A smooth and sweet tasting oolong with a honey and gentle nectarine notes combined with a lingering nut finish.

A rarely seen oolong that has been produced outside of the normal harvest season in December, the coldest of month of winter when a frosty mist envelops the tea plants and causes the leaves to brown in reaction to the cold. These unique climatic conditions and the reactions they induce in the leaf, result in creating a Jin Xuan oolong which is quite distinct from its spring form, in particular honey and gentle nectarine notes can be prescribed to the frosty winter conditions.

Produced in Northern Thailand in what was once the hub of the ‘Golden Triangle’, the opium farmers in the 80s abandoned their poppy fields in favour of a more ‘addictive’ crop, tea! The farmers first cultivated wild growing tea plants native to Thailand before in 1994 importing a range of tea plant varietals from Taiwan’s famed tea producing region Alishan.

Tasting Notes:
- Smooth texture
- Honey and gentle nectarine taste with a lingering nut finish

Harvest: Winter, December 2014
Altitude: 1,200-1,800m
Cultivar: TTES #12 Jin Xuan (Imported from Alishan, Taiwan in 1994), cross between Ying Zhi Hong Xin and TTES #8
Origin: Doi Mae Salong, Chiang Rai Province, Thailand
Sourced: From a specialist Thai wholesaler

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