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
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.