Alishan Cream Jin Xuan
Milk oolong tea is also called Nai Xian Jin Xuan tea, because it is made from Jin Xuan tea and Nai Xian is direct translated from Chinese for milk.
Jin Xuan oolong is TTES no. 12, which is a new successful breed and put forward to market by Taiwan Tea Experiment Station in 1981. Due to its experiment code is 2027, most people call it 27. It is one of four tea cultivars in Taiwan.
It was designed to possess a stronger immunity to naturally occurring "pests" in the regional climate of Taiwan while producing a somewhat larger leaf that increases yield. It is known for its buttery or milk flavor qualities and has a milder astringency and smoother texture.
Flavor: Mild floral aroma. Buttery, milky, delicate vegetal character. Soothing, clean aftertaste.
Jin Xuan tea has natural milk aroma and taste, so Milk oolong tea is the tea using milk flavor to blend with Jin Xuan tea. Therefore, Milk oolong has strong milk aroma and taste. It is a very popular tea in the world, especially in Europe, US and Australia. Its tea liquid is golden yellow.
This milky texture and taste can be a little elusive and depends on a multitude of factors like terroirs, season and weather. This Alishan Cream has a really pronounced milkiness which lasts over several infusions.
The market is flooded with scented versions of this tea that range from tasty to awful and many sellers feed clients the most ridiculous stories to explain the powerful milky aroma. I do not know if they actually believe these stories (having been fed them by the producers) or if they are knowingly conning the public but either way, so many people are being misled about this tea. If you hear that the tea was 'watered' with milk, steamed over milk or dried with milk powder then I can guarantee that you are being told a lie.
I would advise everyone to try an original, pure, unscented cultivar. It may not be as powerfully milky as the scented versions but Alishan Cream is so much more balanced and nuanced with that bright green Oolong freshness to contrast with the creaminess. This is a medium roasted version but for a darker brew of the same Jin Xuan cultivar try our Midnight Sun.
EYES - DRY LEAF
Grey nori green tight rolled leaves.
NOSE - DRY LEAF
Toasted barley and malted milk
NOSE - WET LEAF
Tinned peaches and cream with toasted pound cake.
EYES - LIQUOR
Grape juice yellow.
MOUTH - TEXTURE
Medium.
MOUTH - TASTE
Papaya milk, custard, toasted marshmallow, apricots and oregano.
NOSE - EMPTY CUP
Creme brulee.
MOUTH - FINISH
Buttery with a light grip.
EYES - WET LEAF
Large unravelled kale green leaves.
BODY SENSATION
Enchanting and slightly high.
SEASON
Winter 2024
CULTIVAR
Jin Xuan
ORIGIN
Alishan, Chiayi, Taiwan
PICKING & PROCESSING
Up to third or fourth leaf
ELEVATION
1400m
Brewing Directions:
You can use any kind of tea pot, but clay tea pot suits much better.
Warm up the teapot with the boiling water, put 3 grams of tea, and pour a small amount of the boiling water into the tea and pour out, then pour 250 ml of boiling water and cover the tea pot for three minutes before serving.
Boiling temperature – 85-95°C (185-203°F). You can use this amount of tea 3 to 4 times.
The tea leaves come unrolled for full flavor.
Additional information
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.
You can also use the Taiwanese traditional way of brewing - spilling, using Gaiwan, and brewing for 3-5 seconds each time.
Please note that it is natural tea with a high content of active elements, including caffeine and minerals, and some unusual feelings could appear. In that case, we recommend decreasing the quantity of dry leaves and brewing time.