Winter Alishan Jinxuan, bouquet style Taiwan oolong
$ 21.10
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.
Net weight: 50 g (1.8 oz) in Kraft-alu pillow
In stock
Young leaf shoot of Jinxuan cultivar
阿里山冬茶 金萱烏龍
Taste profile
Nose: Soft, sweet, creamy bouquet with a light hint of osmanthus flower and anise seed. Palate: Velvety texture. Cleansing sensation. Equally soft, sweet body with a floral and yes, milky accent. Finish: 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.
The current offer is a superb winter batch for the tea variety’s top taste and aromatic profile. It has matured to subdue some of the TCM cold nature.
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
| Weight | 100 g |
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| Dimensions | 18 × 9 × 5 cm |
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Reviews(1)
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Tieguanyin Floral, bouquet oolong
Tea, Oolongs, Minnan/ Mindong, Fujian, Floral Aromas, Milder Tastes, Cold EnergyA very fragrant Jin Guanyin
While some people like their Tieguanyin subtle and long like it used to be traditionally, some others want it to be more floral. So we give you Tieguanyin Floral, a very bouquet version of this popular oolong. The cultivar is Jin Guanyin ( aka Golden Tieguanyin ), a child between the traditional Tieguanyin plant and a relatively newer bleed, Huangjin Gui *. While the latter is widely used as a substitute for the genuine Tieguanyin for its pleasing nose, it lacks the body and length of the real thing. The resultant hybrid, however, has the best of both parents. The terroir is in Xianghua, a mountainous area in the Anxi county in the subtropical southern part of Fujian, where the best Tieguanyin is produced. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 120 g (4.2 oz) in Kraft-alu pack 
Cassia Extraordinaire, Wuyi yancha oolong
Floral Aromas, Fuller Bodies, Neutral Energy, Oolongs, Tea, Wuyi-shanTea Hong’s Most Bouquet Wuyi Oolong
Great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. Thanks to this masterful baking, this lighter style Wuyi oolong keeps well and improves with extended storage, as it should traditionally. This is our most “bouquet” style Wuyi oolong, being on the other end of the scale as the deep baked classic style Cassia Classic or Red Cloak Grande in Tea Hong’s proud Wuyi repertoire.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Narcissus Classic, Wuyi yancha oolong
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm EnergyDark Rock Shuixian:
This tea may have the same name as some low quality tea used in dimsum restaurants but it certainly tastes differently. It is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Right when I opened the bag, I knew this was going to be an amazing experience. The aroma of the dry leaf is pungent and sweet, with just a pinch of woodsy undertones to add balance to what is undoubtedly a creamy, velvety tea.
The next thing I noticed was just how big these leaves are – these are not tiny pebbles, they are more like boulders. The leaves are HUGE! As they brew up they unfurl into thick and wholesome leaves that stretch out several inches. I am very impressed by the uniformity of the plucking and processing as well. The leaves are rolled tight, but not so tight as to make them brittle.
In every aspect of the flavor profile, this tea is dripping with milky-sweet flavors that carry a kind of oily-spicy quality to it that reminds me of fennel or anise, as mentioned in the description. This adds a gentle vibrancy that cuts through the rich and decadent, milk-forward flavor profile, and creates a sense of balance that keeps this tea intriguing every time it’s brewed up.
This tea is easy to brew and very forgiving, it resists turning sharp or bitter, and has lots of stamina so whether you brew it gong-fu or Western-style, you will easily get some of the best “milk oolong” you could ever hope for.