The Jin Xuan (milk oolong) cultivar is now the most grown cultivar within Taiwan. And our Farmer Chen from Jiayi, was the first to grow it on his mountain in the Ali Shan mountain range. He was a pioneer seeing the beauty of the cultivar early on, and now has decades of experience growing and developing the cultivar.
For High Mountain Jin Xuan, we prefer winter harvest as it tends to have more body and creaminess. This tea is one of our favorites, as Farmer Chen has managed to create a complexity that we rarely see in a lightly oxidized, non-roasted tea. This is the magic of this tea, depending on the brew we get nutty, spicy notes, others citrus, some creaminess or florality, or any combination. Lightly oxidized teas tend towards the floral and vegetal, but this 2020 Winter Harvest has managed to capture so much more.
Like with other High Mountain Oolongs, if you would like more forward sweetness lower the temperature to the 85-90C range and do longer brews. If you’re looking for more movement in the mouth and body, then increase the temperature to 95-100C to taste.