Milky Oolong (Jin Xuan Oolong)

SUMMARY

Type: Taiwanese Oolong Tea
Origin: Nantou, Taiwan
Producer: Mr. Chang

Sugarcane, milk, chrysanthemum

Made using the Jin Xuan cultivar, a cultivar developed by the Tea Research and Extension Station (TRES) through selective breeding. Grown at approx. 400m above sea level, it's a tea that highlights the sweet and creamy aspects of Taiwanese Oolong.

TASTING NOTES

Sugarcane, milk, chrysanthemum

PREPARATION NOTES

 Gong-Fu style (preferred method)

 5g per 80 – 100ml of water
 93 degrees Celsius
 5 – 10 secs per infusion* (up to 10 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Teapot steep

 5g per 300ml of water
 93 degrees Celsius
 3mins

 Cold Brew

 5g per 500ml of water
 Cold water
 12hrs in the fridge

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.