This is not first time I’m reviewing milky oolong (aka Jing Shuan) tea. I’ve tried one from Eco Cha Teas earlier and I’ve loved it. Generally I’m great fan of Taiwanese oolong teas and milky oolongs are among my favorites. Last month’s tea by Global Tea Hut is another great example of milky oolongs. It’s organically grown and unlike some milky oolongs it’s inherently milky, not artificially scented with steamed milk. It was produced by Mr. Xie Yuan Zhai who is a third generation farmer in Ming Jian, Nantou.
Jing Shuan oolong is a hybrid varietal (Tai Cha No. 12) that’s mainly grown at Mt. Zhu in central Taiwan. This cultivar is also referred as Golden Lily which is relatively new varietal developed in the 1980s. The leaves of this varietal are naturally sweet and milky which makes this tea stand out among other oolong teas.
Dry tea leaves are both light and dark green. They are semiball-rolled with attached stems. The aroma is very rich, mainly buttery and milky. The flavor is so sweet and milky as well, you’ll get enough of it. I used five grams of tea and it’s brewed more than five times easily.
To recap, it’s another great tea from Global Tea Hut particularly for those who really like lowly oxidized, greener and light oolong teas. It’s a very delicate tea with no astringency at all.
Region : Alishan, Taiwan Price: $11.70 for 75 gr. Leaf Appearance: Semiball-rolled leaves with attached stems Steeping: Gongfu Style, six infusions. Liquor: Golden Green-Yellow.
I haven’t had much chance to try Taiwanese oolong teas so far. I’m mostly a black tea guy who have been into Chinese oolong teas more and more for some years. Particularly Wuyi oolongs are my favorites. On the other hand Taiwan has always been source of great oolong teas. Previously I wrote a post regarding the importance of Taiwan in terms of oolong tea production. I’ve come across Tea From Taiwan by chance while surfing on the internet. I’ve ordered one of their sample packs, Feng Fu, along side with Bai Hao tea. The sample includes Long Feng Xia, Shan Ling Xi, Tsuei Luan, Four Season and Aged oolong teas. I’ve gone for Four Season tea to review in this post and what a treat!
Four Season tea is coming from famous Alishan mountain, it’s a textbook example of high mountain teas of Taiwan. It’s lightly oxidized, rich in flavor and aroma. I’ve brewed it by Gongfu style and did six infusions, starting with 30 seconds and then adding 15 seconds for extra infusion. First infusion took about 30 seconds and produced very rich flavor and aroma, quite milky and creamy. It lacks any astringency and produces natural sweetness. You can still get creamy and milky flavor in the second and third infusions alongside with flowery taste. In the fourth infusion, you get only a hint of milkiness and creaminess; yet still strong aroma and flavor-wise. We’ve done six infusions and if you like you can do a few more.
It’s quite rainy here in Istanbul today, and this oolong tea from Taiwan put a great light on my day :)This tea is highly recommended. You won’t have any remorse!
P.S. I’ll review other teas that I’ve got from Tea From Taiwan in upcoming posts very soon.
It’s believed that Taiwan produces the best oolong teas in the world. I do not agree with that statement hundred percent, simply because wuyi oolongs such as Da Hong Pao come to mind. That’s said there is no argument that Taiwanese oolong teas are treasure for tea lovers.Taiwan owes this fame to the immigrants arrived from Fujian, China in the mid-nineteenth century.
Taiwan, formerly named Formosa, is famous for its mountains known for their tea such as Alishan, Yushan and Lishan. Oolong teas coming from these mountains are known as high mountain oolong teas and they are highly revered among tea connoisseurs . Elevation at these mountains ranges from 600 meters to 2500 meters.These oolong teas are lowly or medium oxidized teas contrary to Wuyi oolongs of China. They are very aromatic, expensive and limited in production. Among these teas are Dong Ding, Baozhong, Oriental Beauty and others. They are mostly produced for domestic consumption and hardly make it out of Taiwan. So you’re so lucky or financially in a good situation if you had the chance to savor high quality Taiwanese oolong teas.