Jin Xuan Milk Oolong
Jīn Xuān (Nǎi Xiāng) · 金萱
Jin Xuan (Tai Cha No. 12), released by Taiwan's Tea Research Extension Station in 1980, is the cultivar behind authentic "Milk Oolong" (Nai Xiang). Its naturally elevated lactone levels give the brewed tea a distinctive creamy aromatic — no flavouring or steeping- in-milk required. The cultivar is also high-yielding and naturally pest-resistant. Most production is in Nantou and Alishan; Lugu is a particular centre for higher-grade Jin Xuan.
Quick facts
- Origin
- Taiwan
- Region
- Nantou
- Harvest year
- 2025
- Harvest season
- spring
- Elevation
- 800 m
- Oxidation
- 20%
- Roast
- light
- Cultivars
- Jin Xuan (Tai Cha
Brewing
- Leaf
- 5.0 g / 100 ml
- Water
- 90°C
- Rinse
- yes
- Gongfu steeps (s)
- 20, 30, 45, 60, 90
Slightly cooler than other Taiwanese oolongs (90 °C) to keep the lactone milkiness from cooking off. Beware artificially-flavoured "milk oolong" sold cheaply — genuine Jin Xuan's milkiness comes from the cultivar's lactones.
Tasting notes
- Aroma
- milk, butter, vanilla, fresh-cut grass
- Flavor
- creamy milk, light floral, soft sweet
- Mouthfeel
- thick, milky
- Finish
- smooth, sweet
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