Jin Xuan tea

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Jin Xuan Oolong Tea

Jin Xuan tea (___), also known as Milk Oolong, is a variety of oolong tea that originates from Taiwan. It is renowned for its creamy, buttery flavor and smooth texture, which is why it is often referred to as "Milk Oolong." This tea is a popular choice among tea enthusiasts for its unique taste and aroma.

History

Jin Xuan tea was developed in the 1980s by the Taiwan Tea Research and Extension Station (TRES). It was created as part of an effort to develop new tea cultivars that could thrive in Taiwan's diverse climates and produce high-quality tea leaves. The cultivar was named "Jin Xuan" after the research station's experimental field number 12, where it was first cultivated.

Cultivation

Jin Xuan tea is primarily grown in the high mountain regions of Taiwan, such as Nantou County and Chiayi County. The high altitude and cool climate of these regions contribute to the tea's distinctive flavor profile. The tea plants are carefully tended to ensure the best quality leaves, which are hand-picked and processed to create the final product.

Processing

The processing of Jin Xuan tea involves several steps, including withering, rolling, oxidation, and drying. The leaves are first withered to reduce moisture content, then rolled to break down the cell walls and release the tea's natural flavors. The oxidation process is carefully controlled to achieve the desired level of fermentation, which is typically around 15-30% for Jin Xuan oolong. Finally, the leaves are dried to preserve their flavor and aroma.

Flavor Profile

Jin Xuan tea is celebrated for its creamy, buttery taste, which is often described as having notes of milk or cream. This unique flavor is a result of the specific cultivar and the processing methods used. The tea also has a floral aroma with hints of orchid and a smooth, velvety texture that lingers on the palate.

Brewing

To brew Jin Xuan tea, it is recommended to use water that is around 85-90°C (185-194°F). The tea leaves can be steeped multiple times, with each infusion revealing different layers of flavor. A typical brewing session might involve steeping the leaves for 1-2 minutes for the first infusion, and gradually increasing the time for subsequent infusions.

Related Pages

• Oolong tea
• Taiwanese tea
• Tea processing
• Tea culture