Taiwan Jin Xuan Milk Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Flowers, Milk, Raspberry, Vegetal, Creamy, Floral, Sweet, Butter, Corn Husk, Spinach, Passion Fruit, Peach, Pineapple, Fruity, Metallic, Mineral, Berries, Goji, Caramel, Grass, Beany, Mint, Orchid, Cream, Green, Sugarcane, Honey, Osmanthus, Toasty
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
200 °F / 93 °C 2 min, 0 sec 6 g 8 oz / 223 ml

From Our Community

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52 Want it Want it

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92 Own it Own it

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191 Tasting Notes View all

  • “I couldn’t help it, I had to try this one right away in comparison. First off, the dry leaf smells much less strongly milky and creamy; it’s more fresh and green. You can certainly tell which one...” Read full tasting note
    90
  • “I brewed this in my little gongfu pot today. I did 7 steeps: rinse,25s,35s,45s,55s,65s,75s,85s. It took longer for the creamy taste to develop using this method. And it seemed to be more vegetal...” Read full tasting note
    92
  • “Another sipdown! (96) I find this one has a mild floral taste, a bit of grassiness and a lot of cream to it. It seems like this milk oolong is stronger some of the other unflavoured milk oolongs...” Read full tasting note
    78
  • “Went to bed last night before I had a chance to log this because my computer was acting up: I finally decided that this tea is just too good not to drink. It’s just my last packet so I think I was...” Read full tasting note
    93

From Teavivre

Origin: Alishan, Nantou, Taiwan
Ingredients: Evenly and tightly rolled tea leaves

Taste: Natural unique milk and osmanthus aroma

Brew: 3-4 teaspoons for 8oz of water. Brew at 212 ºF (100 ºC) for 1 to 3 minutes (exact time depends on your taste – a longer time will give the tea a stronger taste and color)

Health Benefits: The substance in the tea helps to prevent the decaying of teeth and halting the plaque build-up and also reduce the growth of glucosyltransferase. Polyphenolic compounds in Jin Xuan Oolong can prevent overall oxidise, and Purine alkaloids have the function of clear free radicals, so that it can have effect of preventing aging.

About Teavivre View company

Company description not available.

191 Tasting Notes

100
7 tasting notes

THe cool thing about this oolong is the sweetness stays even with multiple steepings.

Preparation
Boiling 1 min, 0 sec
James R

Amazing tea. Your ginseng oolong arrived this afternoon.

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87
168 tasting notes

Normally I don’t write tasting notes for samples, because if I like a sample, I’ll buy it, add it to my cupboard and then write a tasting note on it. If I don’t like it, I won’t bother writing about it. Not a perfect system, but it works for me. Chances are very slim I’ll end up with additional samples of a tea I don’t like.

This is different.

I am trying to not buy more tea for now. I already have two other milky oolongs that I have to drink. But, I don’t want to forget this one when I finally do start buying again. I’ve never had a milky oolong that didn’t have additional flavoring added so this was a first. It’s a wonder. Not a “hit you over the head with a baseball bat” milky flavor (which I do love), but I definitely could taste the creamy milkiness. It was delicious – comforting but not overwhelmimg – and I’ll definitely want to get more. Great end-of-the-day cup to relax with.

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79
1557 tasting notes

Geez, this tea is really popular and I think my first from Teavivre.

The dry dark mossy green nuggets smelled mostly of toasted rice with a bit of brown butter. Rinsing brought forward aromas of spinach, lilac, vanilla, cream, sugarcane, white lily and butter. For the first few infusions, the light green-yellow silky liquor had tastes of lightly buttered spinach, steamed milk and light sugarcane and florals with a pleasant aftertaste highlighted by cream and butter.

The milkiness of the cultivar slipped away as the session progressed and the tea mostly exhibited light spinach/vegetal tastes as the florals and some bitterness grew. Nice, light sugarcane returning sweetness. Here and there later on I could pick up on coconut and apricot in the aftertaste. The spent leaf looked healthy with mostly 3-4 leaves and a bud attached to the stem and holy moly did they want to escape the gaiwan.

This tea struck me as a good example of the unscented/unflavored, natural Jin Xuan cultivar. While not quite my style, I can see how its lightness and sweet, milky taste are quite the draw. Thanks for sharing, Kawaii433 :)

Preparation
205 °F / 96 °C 6 g 5 OZ / 150 ML

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96
379 tasting notes

Kind of my go-to milk oolong due to the price and taste, and decided after tasting lots of samples yesterday, I felt like it was time to enjoy a tea that I don’t think I can ever get tired of. In the mornings. I prefer a non-bitter, not-sharp, stomach-soothing warm cup of tea which this is. Whenever I buy things from Teavivre, I always add samples of this one because it’s my fallback tea. It’s vegetal, milky, slightly buttery, without an artificial taste, light but not too light, and after several infusions, it never gets bitter. Good price, good taste if you like Jin Xuan. ^^

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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77
2 tasting notes

Interesting blend of traditional tea and modern flavor.

Flavors: Flowers, Milk

Preparation
200 °F / 93 °C 3 min, 0 sec

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86
226 tasting notes

A very good oolong: a great aroma and the color in a cup. It resteeps well. I am going to make it my go-to milk oolong.

Flavors: Milk, Raspberry, Vegetal

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80
77 tasting notes

This is the unflavored Jin Xuan milk oolong from Teavivre. The tea was produced by pinching off a stem that contains several leaves, and then rolling this into a tight ball. It’s really amazing to see one of these small rolls of tea unfurl. I read a review where someone thought this teas was better brewed western style. I’ll try that next. I brewed this gong fu style. It lived up to its billing. In the first two infusions, it had a distinctive milky, creamy note. As the infusions increased, the milkiness was no longer present, and it took on more of a vegetal taste. The tea remained sweet throughout.

Flavors: Creamy, Floral, Milk, Sweet, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 4 OZ / 110 ML

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1429 tasting notes

In case anyone out there actually thinks I know what I’m doing, I accidentally steeped this poor tea at 160F for 2min before realizing the temperature setting. So much for a controlled steep and properly comparing it to Teavivre’s Flavored Milk Oolong.

It’s not a complete waste though. At first it tasted like annihilated spinach with sad, wilting flowers but the tea still retained some of it’s dignity. It’s sweet like corn with a light layer of butter that coats the tongue. Another fuller mouthful started out as sweet as honey and then tarted up for an overripe raspberry to finish. Even with the steeping setbacks, it’s definitely a more unpredictable cup compared to the flavoured Milk Oolong teas I was drinking all day!

If this is any indication I may forgo steeping up the rest western style and skip right to gongfu steeps. I’d love to linger on these gentler notes.

(2016 Harvest)

Flavors: Butter, Corn Husk, Floral, Raspberry, Spinach

Preparation
160 °F / 71 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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65
42 tasting notes

I realized once I started drinking this that the end of my tongue felt mildly burned so my note here is probably not of much value. Compared to the other oolongs I’ve tried this was probably the weakest so far but it’s hard to know how much of that to attribute to the tea and how much to a tongue that is a bit out of sorts.

This is the first time I’ve had milk oolong and I didn’t really notice any milkiness to the texture. Perhaps that was my ineptness at brewing or perhaps my tongue was just incapable of sensing it.

Similarly, the flavors were subdued and while not unpleasant, not especially interesting.

I’m assuming this was mostly due to my tongue so I guess I’m going on the hot tea disabled list for a couple of days to let things heal. :)

Flavors: Spinach, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 75 ML

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85
261 tasting notes

I bought 100g of the Spring 2015 harvest. This tea smells almost unrecognisable from its sample––such a strong fruity smell that I suspected they had mistakenly shipped me the Flavoured version of this tea.

I get strong notes of passionfruit, pineapple and milky peach from the dry leaf scent.

When brewed, I get the same buttery, floral sweet liquor that I got from the sample but with an intense fruity milk flavour, perhaps I just didn’t recognise it when I tried the sample. No metallic or bitter undertone like Tie Guan Yin. This is a great tea to pair with desserts.

Rinse to open up the rolled balls, then infuse for 10s, 20s, 30s, etc. I brewed at 196˚F but this tea can take up to boiling water iirc.

Flavors: Butter, Milk, Passion Fruit, Peach, Pineapple

Preparation
195 °F / 90 °C 0 min, 15 sec
TeaVivre

Can you tell me your order number? then I can help you to check it.

Sirentian

Thank you, the order # is 100028526. But the tin and the foil package are both labelled “Jin Xuan Milk Oolong”. Maybe if I try a sample of the Flavoured Milk Oolong then I can tell the difference.

TeaVivre

yeah, that would be more simple to tell the difference. We can add flavoured as a free sample to your next order

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