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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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I've had both the flavored and non-flavored version now and am surprised that I enjoyed both very much. While the flavored one had a more prominent milky, creamy taste, this one had a stronger base oolong flavor. I found this tea to be more vegetal and sweet, with a subtle hint of cream as an aftertaste. This one tasted more like a green tea to me, while the flavored one is nice as almost as "dessert" type tea.
This is my last tea before bed. I measured out a decent amount in placed in my warmed gaiwan. The aroma is sweet and alike berries. Its a mix between gooseberries and raspberries. I washed the leaves and prepared for brewing. The scent kept the consistent berry aroma; although, I could hint at slight scents of a fruity wine. The liquor was a pale gold. The taste was smooth and sweet. This had a decent mouth feeling, and it kept the creamy Jin Xuan classic taste. This brew, however, was more fruity and berry like than any other Jin Xuan I've ever had. The creamy factor seemed to be an undertone. Altogether, this was a decent tea, and an enjoyable tea session.
I liked this tea, but I wish that it had more flavor. I was expecting the milk taste to be stronger, but the vegetal notes made up for it.
Infusion temperature: 93 degrees Celsius 1 tablespoon of dry leaf used for 375 ml of water Infused for 3 minutes Very green tasting. A bit of a minty tone. Strong note of bean. Milk creaminess. Medium thickness mouthfeel. Milky taste and texture near the end of the sip. Orchid floral note. Mild chamomile sweetness. More of the milky flavour comes out as the tea cools. Brewed tea has a sharp sweet aroma note.
One of my favorite oolongs, fresh and mild taste. You can realy feel some milky notes.
The very first thing I noticed: big leaves. Wow! They are gigantic pellets. For me, big leaves is a sign of good quality. It means the plant is hearty and healthy. This tea is floral-milky, and very smooth. It has creamy qualities and a soft cornflower aroma. I steeped 4 times before I noticed the milk aroma faded. I steep at 192*F for this oolong, so that I may steep longer, and the milk aroma does not fade as quick. I recommend for people just beginning to explore oolongs.
My go-to tea that I regularly buy from TeaVivre. It took some experimenting to get the best taste. I get results that I like the most with 5g at 80°C, 1 min. first infusion (adding roughly 15 seconds for each consecutive infusion), in a 140ml Yixing clay teapot. Higher temperatures (with shorter infusion times) unfortunately made the tea bitter every time I tried, with no improvement over lower temperatures in the development of other aromas in the tea. The taste is mellow, quite fresh and green, but also creamy and just a bit nutty. There is no prominent aroma of milk--if you are looking for this kind of taste, please consider the flavored kind, if you don't mind artificial flavors in your tea. It is easy to get 8-10 infusions with this tea the way I brew it, with the flavors only shifting from greener to more mellow and creamy.
A fantastic tea. Subtle buttery flavor, but not oppressive like the faked milk oolongs. Handled a high heat brew with no bitterness whatsoever!
Received as free sample, and will purchase again. It really opened my eyes about quality oolongs - Rich, mellow, complex, and many infusions.
This is my absolutely favorite milk oolong ever! It's so rich and creamy, with a slight vegetal note. Incredibly satisfying!
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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