- Region: Ming Jian, Nantou, Taiwan
- Year: Winter 2014
- Dry tea leaves: Tightly rolled tea balls
- Liquor: Golden yellow and crystal clear
- Brewing: Gongfu style using gaiwan
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 : Nantou, Taiwan
Leaf Appearance: Tightly rolled ball shaped tea leaves.
Steeping: Gongfu Style
Liquor: Both dark and light green tea leaves
Not many things are as therapeutic as highly aromatic Taiwanese oolong teas when it comes to get rid of daily stress of your life, it’s a way of meditation. I’ve been always great admirer of highly aromatic and fragrant nature of these teas. And milky oolongs are making their way up to my list recently. Previously I reviewed another milky oolong tea by Taiwan Tea Crafts which I liked very much. This week thanks to Eco Cha and Jaye (Cardiff in a Tea Cup) I’ve had a chance to try another milky oolong tea: Eco Cha Jin Xuan Oolong Tea. It’s this year’s spring tea and coming from Nantou, Taiwan. I went for Gongfu style brewing and used one of my Yixing teapots. I used approximately 6-7 grams of tea and water at 90 celsius degrees.
I steeped it 60 seconds for the first brew which produced very rich creamy and milk taste with vegetable notes. The liquor is between green and yellow. The second steep took 75 seconds; though it’s not as strong as first steep it’s still rich in terms of milkiness and creaminess. However I did not get any vegetable notes at this steep. With the third steep which was 90 seconds, it started to lose its aroma and flavor. I was willing to go for another steep and did brew it for two minutes for the last steep. The fourth steep produced a tad creamy liquor yet even at this stage you can still feel the freshness of tea leaves.