酸化
20%
カフェイン
22.0 mg
L-テアニン
6.0 mg
収穫
Spring, Winter
標高
300-1600m
茶葉の種類
Tightly rolled balls
説明
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.
醸造ガイド
温度
90°C
浸出時間
35s
水の比率
20ml/g
浸出
6x
おすすめの茶器: 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.