Milk Oolong (Jin Xuan)

About this tea

Milk Oolong, properly called Jin Xuan (Golden Lily) #12, emerged from Taiwan's Tea Research Station in 1980, developed by Wu Zhenduo. This cultivar revolutionized Taiwanese tea with its natural creamy characteristics, though its popularity has led to confusion. Authentic Jin Xuan develops subtle milky notes naturally during processing, while inferior versions are artificially flavored - a practice scorned by tea connoisseurs.

Grown primarily in central Taiwan's mountains at elevations of 1,000-1,600 meters, Jin Xuan thrives in cool, misty conditions. The cultivar's unique genetics produce leaves that, when properly processed at 20-30% oxidation, develop a natural creaminess. The best examples come from spring and winter harvests when slower growth concentrates flavor compounds. High-altitude versions from Ali Shan or Shan Lin Xi command premium prices.

The flavor profile is smooth and accessible: natural creamy, buttery notes provide the signature character, accompanied by subtle floral hints of orchid and lily. The texture is notably silky, coating the mouth pleasantly. Light vegetal notes reminiscent of sweet corn or fresh butter appear in some versions. There's minimal astringency and a clean, sweet finish. The 'milk' flavor is subtle in quality versions - more textural than taste - unlike artificially flavored versions which can taste like milk powder.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 90°C (195°F), steeping for 2 minutes. The tea is forgiving but avoid oversteeping, which brings out unwanted astringency. For gongfu style, use 6-7g per 100ml, steeping 30-45 seconds initially. Yields 4-6 infusions with evolving flavors.

Excellent for newcomers to oolong due to its approachable flavor. Perfect for afternoon enjoyment or with light meals. Pairs beautifully with delicate pastries, butter cookies, white chocolate, and creamy desserts. Also complements seafood and light chicken dishes. Makes exceptional cold brew. When purchasing, ensure it's naturally processed - artificial versions lack complexity and can leave an unpleasant aftertaste.