Green Jin Xuan

Jin Xuan is also known as Milk Oolong for its milky fragrance and taste. This crop is medium bodied and tastes of sweet cream/milk, peaches, and biscuits. While edible flavoring is sometimes added to Jin Xuan tea to accentuate the milk flavor, this is most often done with lesser-quality, low altitude tea. This particular crop contains no flavoring or additives.

Jin Xuan was created in 1981 by Taiwan’s Tea Research and Experimentation Station under the experimental code name 2027. It was popularized because of it’s golden liquor, buttery mouthfeel, and overwhelming notes of sweet cream. Good for 4+ infusions.

Other names: TT #12, var. 2027, Jing Xuan, Milk Oolong, Jing Hsuan, Gold Lily, etc. 金萱茶王
Water: 85-90°C

Brewing Instructions
Jin Xuan is known for its creamy flavors but only proper brewing techniques will bring out those notes. Lower temperatures produce notes of sweet cream; higher temperatures bring out more floral qualities.

1 Tasting Note

100

Kasumi no Chajin

Loose
Appearance: med size, knobby oolong, bicolor
Aroma when Dry: milky, sweet (eastern)
After water is first poured: vanilla and milk
At end of first steep: deeper milky notes, almost hinting at spice
Tea liquor:
At end of steep: clear
Staple? YES
Preferred time of day: afternoon, evening
Taste:
At first: creamy, buttery, deserty
As it cools ? Starts to get nutty, little less creamy, less sweet
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, buttery, thick, creamy vanilla-ish notes, slight citrus quality

Second steep 4min
at first: nutty, deep, woody, no milkiness
As it cools? tea sweetens again, milky, nutty layers

third steep (6min)
Milky, sweet still but getting lighter, floral notes surface

2013-01-08 17:54:16 -0500

195 °F / 90 °C

2 min 0 sec

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