Jin Xuan (lightly oxidised) Oolong Tea

Simply put...

A Spring picked tea with a naturally milky character

NOTE : We often get asked about 'milk' oolong and in doing so many people are referring to a tea that has actually been 'flavoured'.  At Comins we only deal in natural teas and the great news is that there is a natural tea that has a milky character and this is usually from the Jin Xuan cultivar.  You can read more about this tea on our blog >> 

In more depth....

Tea maker : Processed by : Tsai Brothers

Leaf Origin : Tsai Brothers tea garden Nantou County Taiwan

Size of garden: 1 hectare total, split into 3 cultivars 

Harvest Time : Spring

Cultivar : Jin Xuan TRES No 12, Rolled Ball Style to learn more about the different Taiwanese cultivars chosen for these teas why not have a read of this blog

Plucking standard : Four or Five Leaves

Processing : 15% oxidised

Experience : Delicious silky smooth creamy flavour

Western method of brewing Jin Xuan Oolong Tea

Amount of tea per cup (200 ml) - 5g (2 teaspoon)

Temperature of water - 80℃ / 176℉

Infusion time - 2 mins 1st infusion, 1 minute subsequent.

Number of infusions - 6+

How to enjoy - No milk, no sugar

Traditional Gong Fu method of brewing Jin Xuan Oolong Tea

Amount of tea per cup (150 ml) - Fill 1/5 - 1/3 teapot with leaves

Temperature of water - 80℃ / 176℉

Infusion time - Firstly fill vessel and then immediately discard water. Then 45 seconds 1st infusion, 20 seconds for further infusions.

Number of infusions - 8+

How to enjoy - No milk, no sugar