“Thanks so much, JakeB! One serving of this one left… so sipdown! And yes… I’m steeping a Mandala tea Western style again, though I realized a while ago they should be steeped Gong Fu. A tiny...” Read full tasting note
“Garret included this in my order as a sample. After the rinse the smell on the lid was intoxicating. Seaweed and honey comes to mind. I definitely taste a milkiness which a really nice. What I like...” Read full tasting note
“I wish I had rinsed this before the initial steep. Maybe that would have changed my opinion a bit. I don’t like it very much. I’d go as far as to say that it’s my least favorite of all the oolongs...” Read full tasting note
“I enjoyed the changes in flavour throughout the steepings. Ended up tasting fruity like peaches and apricots.” Read full tasting note
This Jin Xuan (literally “Golden Day Lily” and pronounced a bit like “Jing Shuan”) is grown organically at an altitute of over 4,700 feet. It is produced with absolutely no aromatization. Many milk style oolongs are crafted with ingredients to create an appealing dessert-like aroma, but this particular tea remains untreated and delicious. The growing area is Alishan, a region in Taiwan known for its natural beauty and climate perfectly suited for growing interesting tea. Jin Xuan is a relatively new variety developed by the Taiwan Research and Extension Station in the 1980’s. The subtle creamy sweetness of this tea makes it a favorite introduction to Taiwanese tea art and most who try it choose to keep a supply on hand. We recommend doing one rinse of 5-10 seconds (at 195 degrees) and then beginning with a couple 30-second infusions before slowly increasing steeping time. If you have a yixing pot for high mountain oolongs, all the better.
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