Natural Farming Jin Xuan Oolong

Moderately oxidized oolong of Jin Xuan cultivar (TTES12, Golden Daylily) grown at 300 – 350 m altitude in Nantou County nearby Ming Jian town, west Taiwan. Tea was grown and processed by Mr. Tsai who grows tea in the Natural Farming style, in harmony with surrounding nature without any chemical fertilizers and pesticides. Slight oxidation 15 %, traditional tight rolling into middle-sized balls of darker green color, with sweet creamy aroma. Transparent light green in a cup with an intense flowery aroma (apple trees) with a hint of citruses and resin (greek mastic), soft creamy flavor with a vanilla aftertaste.

How to brew Jin Xuan Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.

Jin Xuan (Golden Daylilly, Hemerocallis) is named after a specific tea tree strain developed in early 80´s by the Tea Research and Extension Station of Taiwan (TRES), a national institute for development of tea industry in Taiwan. The institute uses a numerical line for its new cultivars. Jin Xuan has number 12, sometimes also TRES #12  or T-12.  It has earned a marking „milk oolong“ for its velvety, creamy flavor. This milky flavor is very often strengthened by chemicals, but not in this case.
Nature Farming Jin Xuan  有機金萱烏龍
Grower: Mr. Tsai
Farming style: Natural Farming