This tea originates from Taiwan. It is also known as #12 or as "Milk Oolong" for its milky fragrance and taste. It has very little astringency and an abundance of natural sweetness. This tea has been given a very light roasting, which enhances the milk fragrance.
Harvest: 2015 November
Other names: TT #12, var. 2027, Jing Xuan, Milk Oolong, Jing Hsuan, Gold Lily,
Origin: Nantou County, Taiwan
Elevation: Because Jin Xuan oolong is not compatible with colder temperatures, it is planted at an elevation below 1,600 meters.
- Place loose leaf into either a cup or tea infuser.
- Use 220g of water per 1 rounded tsp loose leaf tea, and heat water to about 195 degrees Fahrenheit (91 degrees Celsius).
- Pour hot water into the cup or pot.
- Allow tea to steep approximately 2 – 3 minutes.
5.Loose tea can be steeped two or three times. Simply add hot water to the cup or pot.
(Use less or more loose leaf next time depending on your own palate)