Taiwanese Ball-Rolled Oolong Tea
There are some teas that you appreciate with time. While others, you are instantly drawn to. This... was love at first sip.
With a seductively creamy aroma and floral backdrop that dances on your palette, this gem was discovered on my solo tea travels to Taiwan. I immediately felt the need to share my incredible tasting experience.
Famous for its naturally creamy and buttery qualities, Jin Xuan - known around the world as Milk Oolong or Nai Xiang locally - is a Taiwanese tea varietal developed in the 1980s. While it is sadly often flavored artificially for consumption abroad, our Milk Oolong is the original, all-natural Jinxuan tea, simply drawing on a longer oxidation period to enhance its inherently milky flavours. Sourced directly from a 3rd generation producer in Shanlinxi, Taiwan.
Our partner farm, at 1000m elevation, is interwoven with bamboo forests in classic Shanlinxi fashion. They use the traditional method of ball-rolling tea, using cloth bags to roll the tea in 18kg batches (a dying art in Taiwan). Watch as each individual ball unfurls into a perfect bud and 3 leaves, steeping a beautiful amber green liquor in your cup. Sniff the empty cup to really enjoy the interplay of nutty-ness, warm milk and fresh flowers – it’s quite an addictive aroma!
PICKED April 2019 (Spring harvest)
ORIGIN Shanlinxi, Taiwan | 1000m Elevation
LEAF Jinxuan (Golden Day Lily) | 1 bud 3-4 leaves
CRAFT Picked, withered, tossed, fried, ball-rolled & charcoal-baked
TASTING NOTES Caramel Fudge, Hazelnut, Creamy, Orchid
We recommend brewing in a Gaiwan for this tea, but it can also be enjoyed Western style. Makes a mean iced oolong!
Chinese Brew (Gaiwan): 4g | 150ml | 95°C | 1 min | +20 sec for additional brews | Can steep ~ 6 times
Western Brew (Mug / Teapot): 5g | 350ml | 95°C | 2 min | + 1 min for additional brews | Can steep ~ 3 times
Cold-Brew (Pitcher): 12g | 750ml | Room temp | 8 hours in fridge | Strain & serve with ice