Description

Semi-oxidized tea leaves from the Camellia Sinensis, from a very specific cultivar, result in a high-quality oolong.

Jinxuan is perhaps one of the most famous and popular cultivars for oolongs. Originally developed in Taiwan, the quintessential oolong country. It is relatively young, developed in 1980, and is a cross between Ying Zhi Hing Xin and the TTSE #8. The cultivar was developed by Wu Zhenduo, also referred to as the father of Taiwanese tea. Zhenduo named this cultivar after his grandmother, as a tribute.

Jin Xuan is also known as cultivar #12 and the original Milky Oolong cultivar – without being steamed over milk. Its popularity is mainly due to its outstanding taste and gentle floral undertones that also remind one of milk and butter.

This Jin Xuan comes from Northern Thailand, where close to the border with China, there is extensive specialized tea knowledge. A delicious oolong tea that every oolong lover will surely appreciate.

Tasting notes: milk, butter, flowers, puree.

Ingredients

Oolong from Thailand