This tea originates from Taiwan. Jin Xuan Xuan (金萱, literally “Golden Daylily”) is also known as #12 or as “Milk Oolong” for its milky fragrance and taste. Jin Xuan was created in 1981 by Taiwan Tea Experimental Station, and it was popularized because of its golden coloration, buttery mouthfeel, and overwhelming notes of sweet cream. It has very little astringency and an abundance of natural sweetness. This tea has been given a very light roasting, which enhances the milk fragrance – nai xiang – of the tea.
Jin Xuan is known for its creamy flavours but only proper brewing techniques will bring out these notes. Lower temperatures produce notes of sweet cream; higher temperatures bring out more floral qualities.
Regular steeping (8 oz cup): 1.5 teaspoons (4 grams) of tea, 82-87 °C (180–190 °F) water temperature, 2-3 min. (Recommended to rinse the tea in your mug for 2-4 seconds before first steeping.) Re-steep 2-3 additional times.
Gaiwan steeping (in a gaiwan or small teapot under 6 oz): 2 teaspoons (4.5 grams) of tea. 82-87 °C (180-190 °F) water temperature, 2.5 min. first infusion, 2.5 min. second infusion, 3 in third infusion. (Recommended to rinse the tea in your mug for 2-4 seconds before first steeping. Re-steep 4-5 additional times.)
Other names: TT #12, var. 2027, Jing Xuan, Milk Oolong, Jing Hsuan, Gold Lily, 金萱茶王
Origin: Nantou County, Taiwan
Elevation: Because Jin Xuan oolong is not compatible with colder temperatures, it is planted at an elevation below 1,600 meters.