Jin Xuan Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Cinnamon, Cream, Honey, Milk, Sweat, Vanilla, Butter, Corn Husk, Cucumber, Peas, Floral, Green, Sweet, warm grass, Vegetal, Creamy, Sweet, Nectar, Orchids, Sugarcane, Burnt Sugar, Fruity, Osmanthus, Wood, Roasted, Salt, Seaweed, Smooth, Fruit Tree Flowers
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Nicholas Hadler
Average preparation
200 °F / 93 °C 2 min, 0 sec 6 g 6 oz / 187 ml

Available from 1 seller.

From Our Community

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3 Want it Want it

27 Own it Own it

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28 Tasting Notes View all

  • “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...” Read full tasting note
    97
  • “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,...” Read full tasting note
  • “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.” Read full tasting note
    88
  • “This tea was just jaw dropping—I really wasn’t expecting such a strong and pleasant flavor from this tea. Really just an incredible flavor, especially with it being unflavored. Easily recommend...” Read full tasting note
    89

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.

28 Tasting Notes

97
4847 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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89
10 tasting notes

This tea was just jaw dropping—I really wasn’t expecting such a strong and pleasant flavor from this tea. Really just an incredible flavor, especially with it being unflavored. Easily recommend this tea.

Flavors: Cinnamon, Cream, Honey, Milk, Sweat, Vanilla

Preparation
185 °F / 85 °C 0 min, 15 sec

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85
56 tasting notes

The box says “buttery, savory, soothing.” That is absolutely the case.

Gaiwan brewed. Dry leaf smells just like good heavy cream! First steep has a delightfully smooth texture and sweet cream flavor with a little sweet fresh corn juiciness. Other milk oolongs I’ve tasted were a little heavy on the savory characters but this one has a perfect balance, the creaminess in later steepings not unlike fresh unsalted sweet cream butter. The first steep was all sweet cream with subtle honeysuckle notes, the second steep strengthening the floral notes and bringing a delightful crisp green character like cucumber peel and sweet peas, nicely balancing the cream without adding any bitterness. Later steeps find the sweet pea character staying strong with a very lightly oaty buttered green flavor lasting deep into a dozen steeps.

What a fantastic milk oolong!

Flavors: Butter, Corn Husk, Cream, Cucumber, Peas

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 88 ML

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9 tasting notes

2017 Harvest. Really good stuff – the butter note is pronounced. Sweet, floral, the ideal amount of sweetness, and long-steeping.

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 6 OZ / 180 ML

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92
6 tasting notes

Ah, this is such a great daily drinker, and exactly why I love oolong tea so much. It’s green and vegetal, with a perfect level of floral notes without being sickeningly perfume-y. It’s a crisp and uplifing tea.

Flavors: Floral, Green, Sweet, warm grass, Vegetal

Preparation
205 °F / 96 °C 3 min, 0 sec 7 tsp 14 OZ / 400 ML

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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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356 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
99 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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