Jin Xuan Winter 2009 Taiwan Green Tea

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Green Tea
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Edit tea info Last updated by Pamela Dean
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160 °F / 71 °C 0 min, 30 sec

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  • “This is a lovely green tea. I started with a small sample of it, and these were my tasting notes from last fall: 1.9 grams of tea (was aiming for 2.0, but got tired of adding & subtracting...” Read full tasting note

From Norbu Tea

This unique Winter Harvest 2009 green tea comes from a 4,000 ft elevation (1,200 M) tea garden in the Aowanda area of Jenai Township in Nantou County, Central Taiwan. This green tea is made from a tea cultivar known as Jin Xuan, which is usually processed into a mildly fragrant oolong tea.

These Jin Xuan plants are allowed to grow in a natural/semi wild state on this particular tea plantation. The bushes are planted in rows for commercial cultivation, but they are not cropped to facilitate easy picking & encourage high yield. They just grow naturally without human interference aside from plucking. This enables the plant to grow to a much healthier & more hearty state which, in turn, produces a tea with better body and a more robust character.

This Jin Xuan green tea was hand picked and processed in early November, 2009. It was processed in the ball-shape style typical of the oolong teas that this “high mountain” region is famous for. The ball shape is actually a bonus for us because we can vacuum seal this green tea to maintain freshness much longer than if we packaged it without vacuum. Most green teas lose their fresh taste and vibrant green color within about 6 months after harvest, but sealing this tea away from oxygen in the vacuum packages will allow this tea to remain fresh for more than 12-18 months if it is left sealed.
As with other green teas, the flavor of this tea is fresh, grassy, mildly astringent and somewhat vegetal, but, unlike most green teas, there is a very mildly sweet & floral character present in the aroma and flavor that balances beautifully with the more typical “green tea” type flavors.

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1 Tasting Note

311 tasting notes

This is a lovely green tea. I started with a small sample of it, and these were my tasting notes from last fall:

1.9 grams of tea (was aiming for 2.0, but got tired of adding & subtracting little bits) in small gaiwans, about 60-75mL water

And I took photos this time, watching the unfurling infusion by infusion: flash rinse barely started to unfurl anything

Started timidly, 30" at 160 degrees: warm, vegetal, sweet but the infusion is a little too short/dilute

1 minutes at same temp: vegetal flavors of peas, grass, lightly floral background, no hint of bitterness, much better match of infusion time and tea. Used the aroma cup set for this, and it was fun, sweet fresh mown grass odors.

90" third infusion, sweet, vegetal, delicate, love it love it, the best yet

2’ a little hotter, 170 degrees, slight astringency but still mostly vegetal

3’ 180 degrees, and better than the previous, sweet, vegetal, such a nice tea

5’ 190 degrees, and the tea is done: barely more flavor than hot water.

Large lovely leaves are now mostly unfurled, but I couldn’t get them to completely flatten long enough to shoot the picture

Next time, 1 min, 90", 2 min, 3 min, 8 min?

I was lucky enough to get some of the spring version of this tea, and quite sad when I went to reorder it and found it was sold out. This is an entirely worthy successor.

160 °F / 71 °C 0 min, 30 sec

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