Jin Xuan (Tai Cha

Jin Xuan, registered as Tai Cha No. 12 (台茶12号), is a Taiwanese oolong cultivar developed by the Tea Research Extension Station (TRES) and released in 1980. It was selected for its naturally higher levels of lactones, which give the brewed tea a distinctively creamy, milky aromatic — the basis of "Milk Oolong" (Nai Xiang). The cultivar is also high-yielding and naturally pest-resistant. Genuine Jin Xuan's milkiness is intrinsic to the cultivar, not added; some cheap "milk oolong" on the market is artificially flavoured.