2017

Jin Xuan ‘Milk Oolong’

$10.50$140.00

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Oolong Tea

 

Jin Xuan ‘Milk Oolong’ (Nantou County, Taiwan)

 

Appearance: small balls of rolled leaf, tweed-like blend of bright green and olive colored leaf
Style/Shape: semiball-rolled leaf style with attached stem
Plucking Style: machine-plucked
Cultivar: Jin Xuan Tai Cha #12
Oxidation: 20-30% oxidation
Roasting: very light roasting in an electric roaster
Flavor: striking milky flavor, silky-smooth mouth feel
Aroma: milky aroma mixed with fresh, clean stone-fruit aromas
Liquor: golden-yellow with hints of green colored liquor

 

 

Nantou County, Taiwan
Tea Garden Elevation: 1,450 feet

2017 Spring Pluck
(early May)

Western-style steeping in a medium-large sized teapot 20-32 ounces:

 

Use 2 teaspoons (2-3 grams) of tea for each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 3 additional times (or more!) for 2 minutes each
Water temperature should be 180°-190°F

 

Asian-style steeping in a small teapots under 10 oz or in a gaiwan:

 

Use 4 teaspoons (4-6 grams) of tea for each 5-6 oz water
Rinse the tea in your tea vessel with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
Water temperature should be 180°F-190°F

NOTE:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the tea leavesprepare to open during steeping.
Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings

 

NOTE ON STEEPING OOLONG:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This idea works best when the leaf is steeped in a small vessel, but it also works reasonably well using a large teapot
Please refer to our steeping instructions for details

When we were sent a sample of this delightful Jin Xuan milk oolong we were ‘wowed’ by its goodness. This Nantou County-produced Jin Xuan milk oolong is quite different than our Alishan gao shan high mountain Jin Xuan milk oolong.

While our Alishan Gao shan high mountain Jin Xuan selections (we normally offer specific plucks from both the Spring and Fall harvests) have wonderful flavor and elegance and grace in the cup, they really have very little of the ‘milky’ flavor to speak of.

It is interesting to us to see how the ‘same’ cultivar responds differently to climate and growing conditions within tea growing regions that are separated more by altitude than by horizontal distance. This Jin Xuan grows roughly 2,750 feet lower in altitude than our Alishan Gao shan high mountain Jin Xuan milk oolong, and it is quite apparent that the lower altitude favors the development of the plant lactones that create the ‘milky’ taste.

The ‘milky’ taste in milk oolong can be very elusive – some Jin Xuan teas have it while others do not. Sometimes the milky taste fades almost before it is experienced by the tea drinker. The elusive milky taste is like a ghost flavor that one is not quite sure one actually tasted, because on the next sip – poof – it is gone.

This appearance/ disappearance of the milky taste can be attributed to the tea bushes/tea leaves developing (or not) an abundance of lactones (internal chemistry) which are necessary to yield this elusive taste. This is the reason that this particular milk oolong was so interesting to us. It has a definite milky taste that is the result of a natural combination of factors. Nothing has been added to this tea before, during or after manufacture.

Our two Jin Xuan milk oolongs are very different expressions of this sub-varietal of the tea plant. Jin Xuan oolong is a perfect example of why we find tea so intricate, full of surprises, and sometimes “unknowable”. Tea contains several hundred compounds and has the ability, under certain growing conditions and perfect/ imperfect weather, to give forth tastes that we still find thrilling and determined more by nature than man.

We attribute this flavor to several possibilities:

  • lower elevation growing conditions are a bit easier on the plants as they do not have to contend with high-altitude thin air and cooler days and nights
  • warmer temperature growing conditions allows the leaf to develop more lactones ( internal chemistry ) that are necessary to yield this elusive ‘milk’  flavor
  • a good understanding on the part of the tea farmer as to when the moment is right to pick and process this leaf for optimal ‘milky’ flavor

The result is this tea – something quite extraordinary with astonishing staying power in the cup. We found this oolong to be capable of 5 or 6 infusions, all of which retained the milky flavor. We have quite a bit of this tea now and will hopefully obtain more as the season progresses, but our suggestion would be this: don’t wait to try this tea or you may be disappointed. And if you love it, stock up early in the season!

Incidentally, this tea is delicious both hot and iced.

 

What is Milk Oolong?

 

There is quite a bit of misunderstanding about what milk oolongs are, and sadly there are many low-quality examples of this fine tea dogging about, too. Milk oolong is really a buyer-beware situation, and we often avoid walking right into the eye of the storm when it comes to tea controversy and confusion.

But this tea is so good that we wanted to shed some light on what milk oolong is, and what it isn’t, and introduce the real-deal to our customers.

Simply put, these are lovely, sweet, lightly-roasted semiball-rolled style oolongs produced in different regions of Taiwan from a particular tea bush cultivar – Jin Xuan (Tai Cha #12.)

All of Taiwan’s great oolongs begin with specific tea bush cultivars that, in conjunction with the unique terroir of each location, influence the flavor of the tea. Although Jin Xuan is a relatively new cultivar (developed in the 1980’s) it is now one of Taiwan’s four main tea cultivars (dozens of cultivars and varietals are grown throughout Taiwan) and the cultivar behind the marketing of milk oolong tea.”

In some tea growing regions, the flavor of this tea is transformed into a soft, creamy, ‘milky’ flavor.  Real milk oolong tea is very appealing and delicious, and very popular in Taiwan and abroad.
However, it is important to understand that absolutely no milk (the dairy product from cows or goats) is involved in the production of real Taiwan ‘milk’ oolong.
Spend 30 minutes searching the internet for a definition of this tea and you will end up with many rather silly explanations of what it is, such as:

  • tea that is plucked from tea bushes that have been irrigated with milk before being harvested
  • tea made from tea leaves have been soaked in milk
  • tea made from tea leaves have been steamed with milk in the manufacturing process
  • tea made from tea leaves have been dried with milk
  • tea leaves that were hung over a steaming milk bath before drying

Really? Milk….really? Milk is not abundant in Taiwan (or any parts of Asia, in fact), so how does this make sense?

Anyway, our customers can rest assured that our milk oolongs are from the Jin Xuan cultivars grown in Taiwan and should not be confused with Chinese imitations of milk oolongs or low-quality teas that have been artificially flavored with a so-called ‘milk’ flavor. Real milk oolong is a natural Taiwan original, and has never been anywhere near the cool white-soul of the inside of a bottle of milk.

 

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