Original description: https://www.czajownia.pl/pl/p/Ali-Shan-Jin-Xuan-Formosa-High-Grown-50g/467
Cultivar on Teapedia: http://teapedia.org/en/Jin_Xuan ("Golden Daylily")
Terroir: Alishan mountains, Taiwan
Price per kg: 400 EUR (1700 PLN)
The leaves of Alishan Jin Xuan Oolong Tea are grown in the famous Ah-Li Mountains in Taiwan. At the elevation of 950 to 1000 meters, the mountainsides are covered with fog or clouds which are ideal for growing Oolong.
Jin Xuan (Chinese: 金萱; literally: 'Golden Daylily') is a variety of oolong tea developed in 1980. The tea is also known as #12 or as "Milk Oolong" (Nai Xiang). It originates from Taiwan. The taste is light, creamy, 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. Contrary to myth, the flavoring of the leaves to accentuate their characteristic buttery taste is not obtained through steeping or steaming them in milk before roasting. Given that this quality is varietally endemic to the tea, the taste enhancement is simply produced by extra oxidization.
Jin Xuan cultivar is sometimes overlooked because most oolong tea drinkers are partial to Qing Xin varietal Alishan teas. Perhaps this is because Jin Xuan varietal teas are more rarely grown at high altitude environments (like Alishan). This Jin Xuan does not only came from a higher altitude part of Alishan, but also has a sense of "refinement" in its fruit bomb like aroma.
"Amazingly thick and soupy sweetness with a strong floral cream aroma and taste"
"It has a subtle natural milky aroma, mouthfeel and taste. Clean and fresh tasting, with sweet notes of wild flowers and vanilla"
Yixing teapot, traditional Gongfu Cha ceremony.
Temperature: 190°F (88°C)
Amount of tea: 1/3 of the teapot
Pale yellow-green color, creamy texture, amazing floral and sweet notes, sensation of a summer meadow, pleasant astringency. Second infusion yielded more green vegetal (green pea) and herbal (fennel) fragrance. Infused leaves surprise with a tomato cream aroma.