Often called “Milk Oolong”, Jing Xuan was developed in 1982. A product of Taiwan’s Tea Research Institute (created by the Japanese during the occupation of WWII), its name means Day Lily (Named in honor of the creators mother)

Appearance: Tightly wound green oolong. Blueish green hue with a moderate amount of stems.
Wet Leaf aroma: fruity, Bread-y, cooked sugar,

4 grams of tea, 5oz water at 195, brewed in a taiwan.
(Rinse with boiling water, 10 seconds). 1st steep: 2 minutes, 2nd steep: 2 minutes , 3rd steep: 2:30

First steep
The first steep was very light. The color was an almost neon green. The dominant notes were fruity (peach?) and floral. Not much depth on the first brew.

Second Steep: The slight creaminess this tea is known for showed itself in the second steep. The fruit and cream together makes for a nice mouthfeel/aroma. This brew was a bit “coppery” with a tropical overtone (pineapple/coconut). Still a bit lacking in the depth department. While it was fresh, was expecting a long lasting finish.

Third/Fourth Steep: The creaminess was already on its way out, replaced by a more noticeable floral scent. I got jasmine, orchid and lily with a hint of citrus (mandarin). The color of the liquor at this point was more golden then green. The wet leaves had opened completely and had a slight “meaty” aroma, similar to chicken soup. (interesting!)

Overall, a lighter brewed than I had hoped for, but fresh and clean. Great if you like floral and fresh oolong.

195 °F / 90 °C 2 min, 0 sec

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I love tea, music, design, and art. Owner of Kettl, a tea and design company focused on the best teas from Japan.

I love all tea, but Japanese greens, Chinese black and Puerh, and Tiawanese oolongs are usually at the top of my list.


Brooklyn, NY



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