Alishan Jinxuan Oolong

A high-grade Taiwanese high-mountain oolong picked only the one core and two leaves. It speaks to you in its sweet osmanthus aroma and slight mellow buttered popcorn taste

Tea Profile

Cultivar: Jin Xuan (#12, Milk Oolong)
Origin: Bihu, Alishan, Taiwan
Mr. Chen & Mrs. Yang
1200 meters
2021 Spring
< 20% 
Roasted Level: 
Tasting Notes:
rich sweet osmanthus, smell like fresh whipped cream, buttered popcorn
very smooth and round, light bodied, after sweetness lingers 

€ 18 (50g) | € 31 (100g)

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Recommended Brewing - Gōng Fū Chá Style

🌱    8 g
💦    150 ml
🎚    100 ℃
⏱    15 - 60 sec

It can be brewed up to 5 brews or even more.
To brew Gōng Fū Chá Style, preheat the teapot before putting tea leaves, and start with boiling water quick brew, around 15-20 seconds.*
For the continuing brews, the brewing time can be increased 5-10 seconds on each brew.**

* We don’t like to throw away the first brew (often called "first wash") because all our oolong tea are high quality and clean, we feel like a waste to throw them away.  
** Each tea is alive in this own way, this is just a recommended brewing method. We encourage you to listen to the tea, listen to yourself, feel the tea and experiment with the tea.

(If you discover an exciting method, please let us know, we are always happy to hear and learn from each other! ︎


This high mountian oolong is made from Jinxuan cultivar, which is known as Taiwan #12, milk oolong. Generally, Jinxuan tea is made into half oxidized tea, which has a rich and mellow taste, and has a special fragrance a wonderful condition of sweet-scented osmanthus and creamy aroma.

However, when making this Alishan Jinxuan, Mr.Chen and Mrs. Yang focus more on its natural floral fragrance rather than its milky aroma, only slightly oxidizing their tea, which highlights the floral and fruity notes of the tea and emphyzises the Hou Yun (喉韵, the aftertaste from throat) of their high-moutain tea.

The taste of tea is largely defined during the oxidation process. The freshily picked tea is grassy, with the oxidation stage progresses, the taste of tea changes first to floral, floral fruity, and finally to the ripe fruity. Tea makers stop the oxidation at the specific time when the desired flavor is released. For this Jinxuan, the oxidation is stopped at the fairly early stage so that the original natural osmanthus flavor of Jinxuan is well kept.

General speaking, even though Jinxuan is known for its milky characteristic, it is never the case that a Jinxuan oolong would taste like thick milk. If so then more often than not, the tea has some creamer additives. Jinxuan's milkiness comes from the cultivar’s chemistry combined with the oxidation processing.

We love this Jinxuan is because it combines both the sweet osmanthus aroma of Jinxuan's natural scent and the unique buttered popcorn taste. Its light bodied broth has very smooth and pleasant Hou Yun, as well as a long-lasting floral after sweetness.

︎ This tea is also part of Curated Set #1 Mountian Breath