Well I brewed this in too much water for first infusion but it still produced a lovely cup of tea. When the leaves are dry you get a bit of floral notes. Once you add the water the creaminess comes through full force. You get hints of almond, milk, flowers from the leaves. The nectar is golden yellow almost honey like. The aroma of the nectar is quite creamy with a bit of sweet cooked rice and some floral after notes. The the tastes come off as a bit creamy but a bit dry on the tongue. I assume that is because it was brewed incorrectly. It has a nice floral aftertaste. I dont get any almond notes in the flavor as I did with some other jin xuan teas. I will brew again correctly and give a second review. This is a verry enjoyable tea even if brewed incorrectly.
Formosa Lugu Jinxuan Oolong
Also known as Golden Lily Oolong, Jinxuan is another new varietal developed in Taiwan from 1990s. Processed in traditional Dongding Oolong style, it is light fermented with intense characters. The tea starts with a Baozhong-like floral aroma, and finishes with a smooth and sweet creamy flavor.
The distinct characters of Jinxuan make it one of most popular tea varietals in Taiwan. It can be processed in Baochong (or Baozhong ) style, and also a popular varietal for GABA Oolong.