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Jinxuan Wulong from Pinglin, traditional processed in Dongding style
Jinxuan means golden daylily, but is usually simply called Jinxuan. Jinxuan is a relatively new cultivar. It was selected from many different cultivars together with Cuiyu and has been successfully established in Taiwan since the early 80s. It was the first generation of cultivars that were cultivated independently in Taiwan. Therefore their “father” Wu Zhenduo is also called the father of Taiwan tea. Out of gratitude to his grandmother he named the cultivar, officially listed as Cultivar Nr.12, after his grandmother’s name – Jinxuan.
This Jinxuan comes from Pinglin and was made in accordance with Taiwanese organic guidelines. It was harvested in autumn and processed traditionally. A good degree of oxidation and a light to medium roast is clearly shown by the golden yellow infusion color and rather darker tones of the leaves in the Gaiwan. The difference to a lightly roasted and slightly less oxidized Wulong such as its sister cultivar Cuiyu from Mingjian and the relatively strongly roasted Jinxuan from Mingjian are clear.
The infusion color is clearly marked by golden yellow tones and can slowly change to orange depending on the strength of the infusion. For an autumn tea, the aroma is strong and characterized by ripe, floral notes that still reminds of osmanthus. The roast is very well balanced, so that it is hardly noticeable as a roast and gives the aroma a touch of warmth and spice.
The varietal character of Jinxuan is often described as “milky”. Hence the name Milky-Wulong. However, this characteristic occurs in many Wulong cultivars when they are only weakly oxidized and not roasted. As the degree of oxidation increases, however, the aroma changes from “milky green” to “lily”, to “osmanthus” and further to fruity spicy aromas. This Jinxuan is clearly localizable in the spectrum of ripe (warm note due to roasting) osmanthus aromas, which are reflected in the bottom of the cup as spicy sweet notes. When you feel the reverberation of the tea in your mouth, the ripe floral character is preserved for quite a long time and it is a pleasure to listen to the character of the tea in meditative silence.
Due to the traditional processing it can be stored without losing its aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest time: autumn 2020
Aroma: ripe, floral notes, reminiscent of osmanthus
Oxidation: approx. 50%.
Terroir: Pinglin, Taiwan
Water Temperature: 100°C
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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