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“Last night I steeped up a cup of this in my fancy Bodum Pavina glass – seriously, I love it. And it’s 8oz, so I feel like I can do a semi-gong-fu sitting with it and have two or three cups) I had...” Read full tasting note
“I got this in one of the Steepster select boxes and haven’t written a tasting note on it before now. I have given up on buying a lot of green oolongs just due to their sorter shelf life, but I was...” Read full tasting note
“As far as Jing Xuan Oolong goes, this one is a bit on the tame side. It’s enjoyable, but, it is just a little lackluster. The first two infusions were creamy but on the light side. The next two...” Read full tasting note
“I got this from Micah in a tea swap, and I’m not really sure what to say about it. It was very bland. I had enough to try a couple of cups, and I did one at the recommended 195F and one at a lower...” Read full tasting note
Jing Xuan, meaning “Golden Lily” in Chinese, is a relatively new Formosa varietal developed by Taiwan’s Tea Research and Extension Station in the early 1980s. The cultivar is the end result of nearly four decades of cross-breeding of several Formosa varietals to yield a tea that is distinct in character from the traditional cultivars of our Alishan, San Lin Xi, Lishan and Tung Ting.
Our Jing Xuan comes from a high elevation garden on Alishan. Hand-gathered in late November, this Winter crop has a bright floral character with an undercurrent of rich buttercream and peaches.
Each tea cluster was hand gathered at 1700 meters above sea level and opens to reveal three leaves attached to a stem. While many in Taiwan prefer mainstream high mountain oolong varieties, we feel that our Jing Xuan is an exceptional and rare find for a tea of this grade.
Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.
Brewing Instructions: Use 2 teaspoons (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2-3 minutes. May be infused multiple times.
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