Alishan Jinxuan 2018

Alishan Jinxuan 2018

USD 25.90

the oolong with an accent of milk

In the early 80’s when the tea was first available to the market, tea tasters described Jinxuan oolong as having an accent of milk. The simple remark has sparked waves of imitation products, all involving adding flavouring. This continues until today. Jinxuan maybe one of the more popular cultivars in Taiwan, but it takes mastery to harvest and process it properly for that natural and slight “milk” accents, and all the other finer tea qualities. Tea Hong’s Alishan Jinxuan is just that. Non-blended first flush superbly produced to the same balance as Prof Wu Zhenduo* had originally intended it to be. As the same cleansing, soft taste profile that made it famous in the beginning. Nothing added, purely as we have always like our tea to be.

Chrysanthemum classMorning sun yellowTCM Cold TaichiStaff Pick iconGreat value!

Net weight: 130 g (4.6 oz) in Kraft-alu pack

In stock

000
Young leaf shoot of the tea plant

Young leaf shoot of Jinxuan cultivar

阿里山頭採 金萱烏龍

Taste profile

Soft, sweet, creamy bouquet with a light hint of osmanthus flower and anise seed. Velvety texture. Cleansing sensation. Equally soft, sweet body with a floral and yes, milky accent. Very slightly sweet aftertaste.

Infusion tips

Since this is a very soft tea, it is almost impossible to make a bad cup out of it. The consideration is whether to maximise its taste potential. Usually longer infusion time gives a more complete taste profile. Some people go as far as 10 minutes. Our advice is a much higher leaf to water ratio, together with slightly more than usual steeping time, whether you are going gongfu or big pot style. 100°C water is good to render the aroma, but take enough care not to get scalded. 

In Taiwan, some people advocate infusing this tea in cold water. If you want to try cold infusion, we suggest using teas that are baked or roasted more than this one, unless you have a very strong stomach. For example, if you want tea from the same region, Cold Dew Alishan, Alishan Guanyin, Cold Peak etc are all deeper baked. They are more suitable for cold infusion.

This tea is rather cold in TCM term and should be consumed while amply warm. 

*note

Prof Wu Zhenduo (1918 ~ 2000) is known in Taiwan tea trade as the “Father of Taiwan Tea”. He is well known in the rebuilding of TRES — Tea Research and Extension Station — an important support in driving Taiwan’s tea market. He personally developed this Jinxuan cultivar.

Additional information

Weight210 g
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