Light Charcoal Roasted Jin Xuan Milk Oolong Tea (輕炭焙金萱烏龍)
- Region: Ali Mountain (Ali Shan) Area
- Harvest: 2023
- Availability: In Stock
This light Charcoal Roasted Jin Xuan milk oolong comes from Ali Mountain Area.
Alishan (Ali Shan) mountain is the largest mountain range in Taiwan, it consists of 18 mountains. This tea grows on the high mountain area - Mountain Ali. Together with unique climate this gives to the tea very soft and sweet taste.
A thick creamy Jin Xuan oolong which has undergone a light Charcoal roast which accentuates the tea's creamy sweet quality. The tea only has faint roasted quality due to the skilled light roast.
The first aroma of the brewing tea leaves is roasted nuts and char, which gradually gives way to light citrusy tones. After a couple of seconds, the freshness fades and gives way to a woodsy sweetness.
Leaves: delicately hand-rolled into small, green-yellow colored balls.
This charcoal roasted oolong is deep creamy sweet. Here you will find wood, incense, nuts, toffee, roasted almonds and cereals, fireplace and even hints of vanilla and licorice.
You can use any kind of tea pot, but clay tea pot suits much better.
Warm up the tea pot with the boiling water, put 2-3 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for three minutes before serving.
Boiling temperature – 85-95°C (185-205°F). You can use this amount of tea 3 to 4 times.
The tea leaves come unrolled for full flavor.
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can vary brewing time from 35s to 5 minutes.
You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.
Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.
Liquor is a clear pale yellow in look.
Taste is clean and light, mildly fruity sweet in the aftertaste.
A faint toasted note comes out from the 4th infusion onwards.
Mouthfeel is slightly sticky with no astringency.
The light toasted note also noticeable in the empty cup.
Wet leaves are deep olive green in color, giving off a mellow sweet roasted aroma.
Flavor intensity starts to mellow down by the 6th infusion, thus best to steep longer from here onwards.
A (1-minute) steep in the next infusion gives a more pronounced toasted note but remains mellow, with a slight dryness at the back of the throat.
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From our blog
Sometimes we get questions from our customers why Taiwanese milk oolong is not as “milky” as the tea they used to buy.
To answer this question, let's consider the technologies by which milk oolong can be produced in the order of "legitimacy" to be called true milk oolong.