Origin: Ming Jian, Nantou County, Taiwan

Altitude of the garden: 300-350 m

Harvest time: April, 2024

Degree of oxidation: 10-15%

Reading Mode: Machine

Cultivar: Jin Xuan, TRES No. 12

A light and refreshing tea whose pleasant and sweet taste is complemented by the natural aroma of milk, which gives the tea a perfect delicate texture and aroma that perfectly relaxes.

The Jin Xuan cultivar used for Milk Oolong was developed in Taiwan in the 1980s. It is also known as Golden Daylily (Jin Xuan) or TRES #12, a number given to it by the Taiwan Research Station. Milk Oolong is sometimes called Nai Xiang which translates to “Milky Smell”. The Jin Xuan cultivar is very popular with farmers because the plants are more resistant and give a higher yield, and tea lovers love it for its pleasant sweetness.

Preparation – kettle

• 5 g of tea (1.5 teaspoons)
• 200 ml of water
• Temp. 95°C
• Irides 3: 2 min, 2.5 min, 3.5 min

Preparation – gaiwan

• 5-6 g of tea
• 110 ml of water
• Temp. 95°C
• Overflow 4: 35s, 40s, 60s, 100s

Cold brew

• Quantity: 8-9 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let stand for 15 minutes, and then refrigerate for 9–10 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.