This lightly oxidised oolong (15-20 %) comes from Mei Shan, which is an established tea growing area in central Taiwan but not as famous as Alishan. Mei Shan’s average tea-growing elevation is 800 meter which is considered mountain tea and it is known that some Mei Shan oolongs are re-labelled as Ali Shan ones. If you ask me, I would but Mei Shan oolong if it is that good and the price is more reasonable than Ali Shan ones.
This oolong was made from Jin Xuan tea varietal which was developed by the Taiwan Research and Experiment Station as a result of 21 years of research and was released for commercial cultivation in 1981. This tea bush adapts to high mountain areas and is famous for its aromatic characteristics. Milk oolongs that have smooth and silky/creamy taste are made from Jin Xuan leaves. However, artificially flavoured ones also (especially from China) exist in the market, and they are nothing to do with this oolong.
Although I prefer roasted oolongs better, I enjoyed this Jin Xuan oolong. It was one of the most floral oolongs I have ever tasted and offered a creamy texture. The after taste was refreshing with a subtle sweetness. The best milk oolong I have ever tasted and reviewed as part of the 365 Challenge!
Origin: Mei Shan, Chiayi, Taiwan
Harvest time: 2019
Leave colour: Shades of green
Liquor colour: Bright yellow
Tea aroma: Floral
Tea taste: Creamy and fresh with floral notes
Steeping/brewing: Steep 4 gr of leaves in 85°C water for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to two years, the fresher the better.