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The stories of this tea naturally center on its wonderful milky flavor, which interestingly, is the result of a sudden shift in temperature during harvest – a rare occurrence to say the least. This oolong’s characteristic buttery taste is not obtained through steeping or steaming leaves in milk before roasting. This unique flavor is simply produced by extra oxidization.
The Jin Xuan cultivar was developed in the 1980s in Taiwan. When picked and processed in late summer or fall, it can yield a tea that is both slightly savory and sweet.
Steep small amounts at 190 degrees for multiple infusions.
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