Golden Lily (Jin Xuan) Milk Oolong

Sipdown, 187. Yes, I stealth-sipdowned a bunch of teas by removing ones I am sending in a swap. This sample comes to me thanks once again to Ellen!

When I first brewed this and smell primarily the wet leaves my first thought was that this was going to be on of those very buttered vegetal jin xuans. Fortunately it’s not too buttered spinach (though I bet it would get that way if you steeped it too long), but light and more balanced with a few florals as well.

I do like the designation of this tea as “Golden Lily” (I believe the actual translation) instead of Milk Oolong for a Jin Xuan, because many aren’t particularly milky and if you call them milk oolong people just get disappointed. And by people I mean me. :P It’s really more about the texture than the flavor… very smooth, almost buttery-creamy texture, but not much milky flavor. Anyway, I think this is a very nice jin xuan. I was honestly expecting to be more bored with it, as I typically am with Taiwanese green oolongs, but I am very much enjoy my cup.

The first few sips remind me of broccoli and grass. A bit bold for an introduction! It’s much greener tasting than other milk oolongs I have had in the past. The sip fades into a smooth floral note — quite tasty! This finish reminds me a little bit of Life in Teacup’s Bai Ya Qi Lan oolong tea.. but not as light and fluffy.

Second infusion offers many more floral flavors. As I’ve mentioned before, I am terrible at identifying specific flowers.. but these are sweet and yummy!

I’m surprised to see this tea is a milk oolong because it really isn’t that creamy or milky to me. It’s unique and tasty, but wasn’t exactly the milky cup I wanted this evening.

Decent Jin Xuan that’s more mellow on the floral notes. There’s a definite creamy texture…a certain butteriness to the texture. It brews a beautiul darker golden brew that goes down easily. It’s not my favorite because I think it lacks some character, but it’s not bad. Think more creamy, less floral for a formosa oolong.