Oxydation
20%
Caféine
22,0 mg
L-Théanine
6,0 mg
Récolte
Spring, Winter
Altitude
300-1600m
Type de feuille
Tightly rolled balls
Description
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.
Guide de brassage
Température
90°C
Temps d'infusion
35s
Ratio eau
20ml/g
Infusions
6x
Contenant recommandé: Porcelain gaiwan
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.