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Teavivre’s Jin Xuan Milk Tea is another kind of fine classic Taiwan Oolong. It belongs to a category of tea often called “Milk Oolong”. However, this Jin Xuan Milk Oolong is special and unique because its milky aroma is natural, it is not manually added milk when process as other milk teas. The first three infusion of this tea will have slight milky scent, whereas this scent will gradually reduce for the next cups.
Our Taiwan Jin Xuan Milk Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
Jin Xuan is a special variety of Camellia Sinesis (tea plant) developed through research at the Taiwan Tea Agricultural Research center. This special variety is known for producing Oolong with a unique spring floral fragrance and a creaminess undertone, which makes it exceptionally popular. Alishan Jin Xuan Oolong brings one of the great locations for growing Oolong tea together with one of the special Oolong varieties, Jin Xuan. The loosely balled leaves unfurl to yield a highly aromatic, smooth and mellow light-bodied infusion with sweet cream and floral notes. The creamy notes in this tea are a result of the tea varietals, where it is grown, and how the leaves are processed - there are no flavors added to this tea.
The substance in the tea helps to prevent the decaying of teeth and halting the plaque build-up and also reduce the growth of glucosyltransferase. Polyphenolic compounds in Jin Xuan Oolong can prevent overall oxidise, and Purine alkaloids have the function of clear free radicals, so that it can have effect of preventing aging.
Jin Xuan oolong tea was developed in the 1980s and has white specks in the leaves. The leaves of Alishan Jin Xuan Oolong Tea are grown in the famous A-Li Mountains in Taiwan. At the elevation of 1000 to 1600 meters, the mountainsides are covered with fog or clouds which are ideal for growing Oolong.
In 1950 the Taiwan scholar Wu Zhenyi cultivated the Jin Xuan cultivar by using the “No.8 Tai Nong”and “Ying Zhi Hong Xin” tea tree variety. During the following 30 years, Wu Zhenyi choose the best Jin Xuan cultivar by many tests and was later named “No.12 Tai Cha”. In 1981 the Jin Xuan Tea was formally extended. As it is good source for producing best Taiwan teas, it caught many tea farmers’ attention and make it widely planted.
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This is my first milk oolong. On the first steep, I brewed it for 6 minutes and it smelled really grassy. There was a touch of milky taste. However, on my second and third steep, it was delicious! The milky and buttery taste began to really show.
This is a very high quality milk oolong! It has a very smooth mouth feel, but it is lacking some floral notes. For the price it is the best milk oolong I have had! Will be in my everyday line up for sure!
A very good unflavored milk oolong. I've had a few, being from Taiwan and this is the tea I choose to share with my guests. Even my mother liked it and she only likes traditional oolongs. It does well in gongfu style as well as western style.
Outstanding oolong. I don't know what a milk oolong is supposed to taste like. I don't taste anything resembling milk. All I know is that this is delicious.
Method was gongfu with 4oz gaiwan. 5 second rinse. Steeping intervals of 5, 10, 15, 30, 45, 60. The dry leaf aroma is floral and milky. The wet leaf aroma is buttery and much more floral, and is sensorially evocative of late spring. The liquor is very pale yellow, full-bodied, and slightly thick and creamy. At the first infusion it’s already bursting with flavor. The milk was totally dominant and too strong, borderline metallic-tasting and artificial, kind of off-putting. It clung to the gums even minutes after I last swallowed. It gets better following this infusion, though. The milk backs off in the second, allowing the floral note to be more noticeable. 3rd: floral and milk are more balanced. In addition, apricot and mineral notes make an appearance and leave a pleasant aftertaste. 4th: the leaves are completely unrolled and the flavors are milder, though the milk is strongest but not so overpowering. 5th: even more milder, and the texture becomes thicker. Lastly, 6th: the floral note is supreme, and the liquor is sweet like maple sugar and candied flowers. Decidedly not a milk oolong person. But I appreciate the aromas. I’m divided by the taste. The rating reflects overall quality, a balance of likes and dislikes.
Trying this at the recommend 100º/212º I found it incredibly bitter and lacking any milky notes. Lowering the temperature helped out with the bitterness, but unfortunately it's still not very creamy (I did multiple steeps Gongfu style). If this weren't labeled a milk oolong I would rate it higher as it has some lovely floral notes that I find very pleasing, but as a milk oolong it doesn't do it for me.
I received this as a free sample with one of my orders. I additionally ordered the flavored one as well so I could compare. In my review on the flavored variety I remarked that it smelled and tasted similar to supposedly unflavored milk oolongs I have tried from other companies. When I opened up my unflavored Teavivre Milk Oolong however, I found the difference really obvious, so obvious I'm wondering whether those other companies are in fact selling flavored tea. The Teavivre unflavored smells like tea, their flavored smells like it has been scented with edible milk pineapple perfume. Nevertheless, even this unflavored variety has subtle, inviting milk notes. Additionally it was very sweet, but not so sweet that it caused physical reactions in my mouth like with Lishan Oolongs. I recommend using more leaf than I did, one teaspoon came out far too mild for my liking, though that was an error on my part. Teavivre does recommend to use roughly twice that. The milkiness comes out best at shorter steep times, longer ones seem to produce a more traditional Taiwanese oolong flavor with some citrusy elements.
My first purchase from Teavivre, great transaction and delivery was under two weeks! This tea smelled like fresh green tea when I opened the sample envelope, instructions were printed right on the package and I brewed according to their suggestions in a stoneware gaiwan. Rinse and first steep was green and grassy in both scent and taste. The second to fourth steep brought out the milky fragrance, especially on the wet leaves and lasted several more steeps. The tea itself, to me, was more green than floral but still quite smooth and delicious. I consider this a nice light tea and easy to brew, somewhere in between daily drinking and relaxing on the weekends.
This was the first oolong I've tried, and hands down it's been the best. It's so incredibly delicious. So good. Ugh. Just my favorite tea that I've tried to date. Creamy, orchid-y goodness. Perfect.
This was my first milk oolong. Not going to lie, I was a bit skeptical at being able to taste a natural milk flavor... but wow. The creamy milky flavor is indisputable. mmmm^.^ Yes, this is a lovely, milky tea. There was a bit of floral and vegetal taste but it was only a shadow to the creamy buttery goodness. Halfway through the cup, I had to break out a bowl of Cheerios because the milky flavor was too good to resist. This tea is wonderful.
Reply: For this Jin Xuan Milk Oolong Tea, it is Natural without adding any milk flavoring.
Reply: This Jin Xuan Milk Oolong Tea we selected is imported directly from Taiwan to Fujian, China. It is only one hour from Taiwan to Fujian, after the tea was imported, it was sent to The Tea Research Institute Chinese Academy of Agricultural Sciences Quality Safety Analyzing lab of Agricultural Product to Analyze. So it shows the report is from China.
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