Bred in 1981 as TTES No. 12, the Taiwanese cultivar Jin Xuan carries a naturally creamy, buttery sweetness sometimes likened to milk. High-mountain lots above 1,000 meters sharpen that character with added floral complexity, and authentic Jin Xuan owes its creaminess entirely to the plant rather than to any added flavoring. Lightly oxidized near 20 percent and rolled into tight balls, it is picked in spring and winter across a wide altitude band from 300 to 1,600 meters. A caffeine around 22 milligrams keeps it approachable. The genuine article is worth distinguishing from artificially scented imitations sold under the milk oolong name.
Descripción
Jin Xuan is a Taiwanese cultivar developed in 1981 (TTES No. 12) that naturally produces a distinctive creamy, buttery sweetness sometimes described as milky. High-mountain Jin Xuan from elevations above 1,000 meters intensifies this character with added floral complexity. Note that authentic Jin Xuan's creaminess is entirely natural, unlike artificially flavored 'milk oolong' imitations.
Guía de Elaboración
Recipiente recomendado: Porcelain gaiwan — Jin Xuan's (Milk Oolong) natural milky-vanilla aroma is a delicate varietal characteristic best preserved in a neutral gaiwan; clay vessels can absorb and alter the signature fra.
Brew at 90°C to express Jin Xuan's natural creamy-buttery character. Too-hot water can flatten the milky notes. High-mountain Jin Xuan (above 1,000m) is more delicate and benefits from 85°C. The natural creaminess peaks around the 2nd and 3rd infusion.
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