Oolong · Nantou, Taiwan
Jin Xuan
Moderate caffeine
A modern Taiwanese cultivar, Tai Cha No. 12, whose cup carries a natural cream note no flavoring ever touched.
Recipe
- Temperature
- 90 °C · 194 °F
- Leaf
- 5 g
- Water
- 200 ml
- First steep
- 1:20
- Each next steep
- +0:20
- Steeps
- 5
Suggested starting point.
Time this brew with Pekoe
Aroma notes
fresh milk · gardenia · sugarcane
Tasting notes
creamy · floral · light
Harvest
April–May · October–November
Making
Plucking 
Withering 
Oxidation 
Rolling 
Firing 
Sorting
Origin
Nantou County · Taiwan
In the island's center, clouds wrap Nantou's slopes every afternoon. The rolled oolong takes its buttery florals there, spring and winter alike.
Lore
Bred by Taiwan's Tea Research and Extension Station in 1981, Jin Xuan, 'golden daylily', proved a cultivar could taste of milk on its own. The real leaf earns its butter quietly in the mountain fog; only the shortcuts need flavoring.
