Jin Xuan Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Creamy, Floral, Sweet, Corn Husk, Honey, Nectar, Orchids, Sugarcane, Burnt Sugar, Butter, Cream, Fruity, Milk, Osmanthus, Vanilla, Wood, Green, Roasted, Salt, Seaweed, Smooth, Fruit Tree Flowers
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by fancyteacup
Average preparation
200 °F / 93 °C 2 min, 45 sec 6 g 6 oz / 163 ml

Available from 1 seller.

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25 Tasting Notes View all

From Eco-Cha Artisan Teas

This batch of tea leaves come from the most active tea maker and merchant we know. This man enters virtually every Oolong Tea competition in Taiwan, including the largest and most prestigious Oolong Tea competition in the world. He consistently achieves high ratings in all of these competitions. In fact, when we picked up this batch, he brewed a sample of another batch of this same type of tea that won first prize in the Nantou County Jin Xuan Oolong competition of 2,400 entries. This is a region that is comprised of some the best tea makers in the world, and he placed first. He is a highly motivated, intelligent and progressive individual – making him an exemplary figure in his field.

Flavor: Nutty, buttery, savory winter vegetables, woody notes. Smooth Oolong fragrant finish.

Garden: This batch of tea was made by an artisan who won first prize in this year’s Nantou County Jin Xuan Oolong Tea Competition of 2,400 entries, and Nantou is home to the best oolong tea makers in the world. The tea he produces is, in a word, exemplary.

Harvest: Machine cut. Medium batch.

Elevation: 400m

About Eco-Cha Artisan Teas View company

Company description not available.

25 Tasting Notes

97
4846 tasting notes

Backlog:

This is quite possibly the best “milk oolong” type Oolong teas that I’ve ever tasted. It is amazing.

It is remarkably creamy and has a fresh, exhilarating flavor. Notes of cream, notes of fruit, honeyed flavors, and you know that milky, smooth consistency and flavor that those of us who love milk Oolongs … well that consistency and flavor is why we love milk Oolongs isn’t it? This tea … has got it in spades.

Here’s my full-length review: http://sororiteasisters.com/2013/12/06/jin-xuan-oolong-tea-from-eco-cha/

ms.aineecbeland

fresh milk and nothing else.

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921 tasting notes

I have returned from my little hiatus! My birthday was all sorts of awesome, good company, good food, mind-boggling awesome presents, and of course good tea. I still feel a little overwhelmed, basking in the afterglow of a wonderful couple of days, but it is time to return to a semblance of normalcy. On non-birthday news, it is frigid! A very chilly day, meaning it is time to break out the toast hand warmers, delightfully plushie kawaii toasts with heating elements in them, they were a Christmas gift from my sister from another mother, and I always get excited for the cold because it means I can wear incredibly cute toasts on my hands.

Today I am going to do something a little different, I have reviewed a lot of Eco-Cha’s teas, but I always present them Gongfu style, but that is not the only way I drink it. In fact, bowl style (or Grandpa steeping, both names technically work) is fast becoming my favorite way to drink Jin Xuan, and so with that, why not take a look at the Spring 2015 Jin Xuan brewed up bowl style, time to show off how versatile these leaves can be. Also it shows off how huge they can get when really soaked and given lots of room to move around. Before I can drench the leaves in water, I need to give them a good sniffing, and what a joy that is because these leaves are very pleasantly aromatic. Notes if sweet custard, freshly baked pastry (kinda reminds me of a croissant because it is also very buttery) and a delicate touch of toasted sesame seeds. There is also a delicate undertone of fresh growth and woodiness with a distant hint of wildflowers.

Now that I have finally pulled my nose out of the leaves, it is time to steep! For Jin Xuan grandpa style I tend to use 190° water, it can take hotter but it tends to be more savory than sweet that way, and tends to finish quicker. The aroma that comes out of my bowl as I want the leaves dance around is quite yummy, buttery and sweet with rich notes of pastry and sesame seeds, and of course the familiar Jin Xuan custard and spicy lily notes that I adore so much. My first draining of the bowl starts light and sweet, with a creamy mouth. The taste is a blend of buttery pasty and sweet custard, similar to sesame seed custard with a gentle floral and green finish.

The more the leaves unfurl the stronger the tea gets, several bowls later a really unique thing I have only experienced with grandpa style Jin Xuan happens, it gets salty. Not salty as in, someone trolled me and poured salt on my tea, salty in the way that I just licked a rock and it has that mineral salt taste. It is earthy and blends wonderfully with the now quite strong green notes and buttery thickness. This is very distinct, I have had plenty of oolongs give me a mineral slate note, but only bowl style Jin Xuan gives me that saltiness and I absolutely love it, even if the first time I encountered it really surprised me. I got many refills of the tea, it is a tea that is perfect for those days where I want the oolong but either I am lounging in bed, out and about using my travel steeper, or busy painting/writing and don’t want to split my focus between what I am doing and gongfu cha. This is a tea you can spend the whole day with, easily.

For blog and sexy leaf photos: http://ramblingbutterflythoughts.blogspot.com/2015/11/eco-cha-jin-xuan-oolong-tea-spring-2015.html

OMGsrsly

Toast handwarmers! Eee!!!

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88
142 tasting notes

Interesting. It’s like they took the Mandala milk oolong and dialed it back a touch. Just a touch. It’s still terrifically tasty, but for now I continue to prefer the Mandala.

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98
40 tasting notes

I like this tea. It has a nice mild flavor and a pretty golden color. The tea leaves are good too.

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256 tasting notes

I’ve had this sample sitting around for a quite a while and no longer remember whose stash I acquired it from. I need to start making note of that.

Anyhow, poured the whole sample into my gaiwan, which ended up being just about 9 grams. Did a quick wash and let the leaves sit while I refilled and heated the kettle before the first steep.

Light gold liquor, light and sweet in flavor, with the characteristic creaminess coming through more in the second steep. Light florals start to push through in steep three.

All in all, this was a good one!

Flavors: Creamy, Floral, Sweet

Preparation
9 g

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86
87 tasting notes

Light, creamy, sweet, and predominantly orchid/nectar flowers in my cup, this is a clearing and uplifting green oolong. The aroma tends to retain more of the milky creaminess than the actual taste, but there is definitely a nice milky texture for the first few steeps of this. There’s a slight bit of astringency as the tea goes on, but nothing major or off putting, it actually defines the slight corn silk and flower notes more clearly, I think. There are some nice throat coating feels and sweetness as well.

My takeaway: this is a nice non-flavored milk oolong with more fullness than most green oolongs I’ve tried. More flowery than I’m usually a fan of, but every now and again that’s quite nice.

Flavors: Corn Husk, Creamy, Honey, Nectar, Orchids, Sweet

Preparation
200 °F / 93 °C

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90
775 tasting notes

I need to try this tea again. I attempted gong fu, but I did not use enough leaves for that session. What I’ll write is very similar to what Luckyme described.

I tried 45 seconds, and I get a very light creamy floral-something that reminds me of lilac, or more accurately hyacinth. I hesitated hoping it wasn’t leftover soap staining my vessel.

So I switched out vessels, and I get more of the same florals after three minutes. Still incredibly light, but lightly buttery and lightly vegetal. I do get a little bit of a savory vegetable taste, yet they are softer compared to the florals. It does remind me something of a Tie Guan Yin, or even closer, Mandala’s Unflavored Jin Xuan, but lighter like the Tie Guan Yin.

The next time after 4 and half minutes, there was some sweetness coming out, but floral sweetness. Vanilla popped in my head, but more as an after tone of the hyacinth.

The next at five minutes was a little bit more vegetal savory, but light and floral as ever.

I need to try this again. I’m pretty impressed that the hyacinth floral was the strongest aspect of this, but I have hopes that I could get this tea to brew sweeter. All this $2 for 20g, then $12 for 150g…that is a bargain.

Upon the correction later, starting at 3 minutes Western at 180 F, I get more of a fruity note in the middle of tasting it. Maybe something close to a pineapple skin. I do not quite get as much hyacinth, but a strong floral character remains with a lightly buttered vegetable background.

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97 tasting notes

A late night tea session thanks to a tea friend who provided me this tea via a tea swap.

Creamy smooth mouthfeel and buttery flavor notes meets vegetal goodness with a nice buttery popcorn finish. Aromatics of fresh made butter and honeysuckle. Beautifully bright buttercream yellow hued liquor.

6g, 100ml, 190F with a 30s wake up and a 5s next with 5s climbs till the leaf waned which was at least seven good steeps of nice flavor.

So good that I joined the Eco-Cha tea club immediately. I look forward to the other samplings I received as part of this tea swap as well as the monthly club offerings.

The dry leaf:
https://instagram.com/p/BHBc0HMhcEe/

The liquor:
https://instagram.com/p/BHBeJE0B5Kv/

The wet leaf:
https://instagram.com/p/BHBfMw9BqFa/

The final leaf:
https://instagram.com/p/BHBpyzyBOvl/

Preparation
190 °F / 87 °C 6 g 3 OZ / 100 ML

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88
187 tasting notes

I was turned off from trying Jin Xuans for a while because I don’t care for the heavy butter taste that most of them have but this one was a real winner. It’s wonderfully floral and has a sugarcane like sweetness that complements the hint of milky flavor. Honestly, there’s not a whole lot of milkiness to this tea, which suits me just fine. This and Shan Lin Xi are my favorites of the Eco-Cha teas I’ve sampled so far.

Flavors: Floral, Sugarcane, Sweet

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 4 OZ / 130 ML

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95
63 tasting notes

I didin’t use any specific steeping times with this since they lack suggestions for gongfu brewing. So I went with feeling and what seemed right, it turned out pretty good actually.

Nuggets are emerald green with light brown stems. They are small and even size. As a winter batch the leaves are quite small. Opened leaves are vegetal green.

Clear light green brew, latter steeps turn more orange/yellow hue. Mild scent. Full-bodied taste with notes of cream, vanilla, milk, fruit, osmanthus and some burnt sugar with woodsy notes. Terrific with really nice silky, thick and creamy mouthfeel. I can already say after couple steeps that this is the best Jin Xuan oolong that I’ve tasted. Others have been too milky or not milky at all, but this is in perfect balance. I’m definitely buying more after I’ve emptied my stash a bit.

Flavors: Burnt Sugar, Butter, Cream, Fruity, Milk, Osmanthus, Vanilla, Wood

Preparation
200 °F / 93 °C 2 OZ / 65 ML

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