The tale of milk oolong is that the Moon fell in love with a comet passing through the night sky. The comet burned and vanished. The Moon's unrequited love for the comet caused the wind to blow and the temperature to drop in the tea farms. As a result of a sudden change in temperature, the tea collected and produced turned out to be buttery delicious. But in reality, it's likely the tea varietal that attributes to the characteristics of milk oolong or Jin Xuan. Taiwan has been developing tea varietals for many years. TTES12 or Jin Xuan is one of the more popular cultivars developed for oolong.
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| Jin Xuan |
Type: Oolong Producing Country: Taiwan Preparation: 90°C 5 Min
Dry Leaf: The semi-rolled pellets are fragrant, buttery, and sweet with a clean background (no flavorings added).
Wet Leaf: The pellets unfurl to large leaves, which are both creamy and floral.
Liquor: The tea is straw-colored. It is still milky, floral (gardenia), smooth and long in the mouth after multiple infusions.
Tee Score: 5 out of 5
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