“I started up a pot of this after lunch. I’m having a hard time waking up today so decided to treat myself to one of my favorite (and of course priciest) teas. My girlfriend came into the office...” Read full tasting note
Jin Xuan (金萱; pinyin: jīn xuān; literally “Golden Daylily”) is a 1980 developed variety of Oolong tea. The tea is also known as #12 or as “Milk Oolong” (Nai Xiang). It originates from Taiwan. The taste is light and flowery and sometimes compared to milk. This tea variety can be grown at higher altitudes, and the yield is about 20% higher compared to traditional tea varieties. These circumstances made it become one of the most popular varieties among tea farmers in Taiwan and Thailand.1 The widely advertised milky flavor of Jin Xuan is not always natural but is added by aromatization[citation needed]. The common method of flavoring the leaves further to accentuate their characteristic buttery taste is to steep or steam them in milk before roasting. However, this quality is varietally endemic to the tea, and similar taste enhancement can be produced by extra oxidization. Reputable dealers usually declare whether it is a natural or flavored oolong. A flavored Jin Xuan can be recognized before the tea is steeped. The added flavors mask the natural tea flavor significantly. The Milk Oolong we have are nature, especially after you tasting it , you able to tell the difference between the nature one and the added flavor ones
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