A popular oolong that is hand-picked and from a high mountain, yielding a more refined taste and finish.
Jin Xuan, also known Milk Oolong, or just #12 (it was the 12th cultivar to be developed by Taiwan Tea Research and Extension Services in the 1980s) has light flowery and creamy notes. The latter is why the tea is called Milk Oolong.
Our Jin Xuan comes from Alishan where the leaves are even more lightly oxidized giving it an added buttery-spinach notes. This tea was handpicked in the early part of the spring, imparting to the tea pure floral notes that recall jasmine and lilies.
1 tsp for 8 oz cup
This tea is good for multiple steeps. 1 min / 2 min / 3 mins
Cover the bottom of your vessel you are using with a single and uniform layer of tea.
Use boiling water.
Steeps: 1 min, 30 secs, 45 secs, 50 secs, 1 min, 1:10 mins
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I've been hoping to come across this Oolong again for >10 years, I love the softness of the leaves when I drink it Grandpa style, creamy & floral ::swoon::