Naturally creamy Jin Xuan cultivar Oolong which is dark roasted over charcoal. Buttered popcorn, cream and dessicated coconut. Dark molasses aroma with hints of sweet orange and raisin.
The Jin Xuan cultivar is well known by tea lovers around the world for its creamy, milky and buttery flavour and mouthfeel. It is often imitated with a different (cheaper) oolong which is combined with artificial flavouring. Occasionally the tea vendor is honest and sells it as a scented oolong but most will tell ridiculous stories that the tea was fed or steamed over milk during processing. This is nonsense and we would recommend that you avoid any shop that feeds you lies about tea.
We have a deliciously creamy Jin Xuan tea called Alishan Cream for those interested in tasting this remarkable cultivar.
This tea is something very special and the result of our tea experimentation. We have taken the Jin Xuan tea and roasted over charcoal in the Fujian tradition. The tea that this produces is beautifully complex yet balanced and smooth.
The flavour profile is forever shifting. The flash of sweet orange aroma moves to the deeper sweetness of raisins and then into the indulgence of buttered popcorn, cream and dessicated coconut. Molasses and honey comes to the fore with the ever present roasted charcoal enveloping everything with a soft and smooth tone which does not mask but blends the flavours.
This is one of the most nuanced and complex teas that we have ever tasted and we are so happy to be able to share it with you.
To brew ball-shaped Oolong tea Western style, infuse about 3.5g (heaped teaspoon) of leaf per 300ml of 95c water for about 2 minutes. You can reinfuse up to 5 times by adding 30 seconds for every subsequent infusion.
To brew ball-shaped Oolong tea Gong fu style, infuse about 8g of leaf per 150ml of 95c water for about 20 seconds. You can reinfuse up to 8 times by adding about 5 seconds for every subsequent infusion.
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