Jin Xuan
金萱 · Milk Oolong
Oolong
When the head of Taiwan's tea research station finished breeding this plant in 1981, he named it after his grandmother. Jin Xuan, golden daylily. It was the twelfth cross the station ever settled on.
The milk taste people talk about is real and comes from the leaf itself. It is a natural trait of this particular cross and nothing is added to get it.
Cheaper versions are steamed with flavouring and sold as milk oolong anyway, which has confused the tea's reputation for forty years. The real thing is softer than the fake. Sweet as buttered flowers, and peach arrives after you have swallowed.
- milky
- cream
- floral
- Origin
- Nantou / Chiayi, Taiwan
- Water
- 90°C / 194°F
- Ratio
- 5.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Taiwan modern-named canon
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~5.5g of tea
The session
5 infusions, about 3m 10s of total contact time.
- Steep 130sCream thickens over the flowers.
- Steep 225sA buttery sweetness rounds out.
- Steep 335sMilk softens into ripe peach.
- Steep 445sFloral notes brighten the cream.
- Steep 555sA gentle milkiness lingers long.
Also sold as
Nai Xiang, TRES No. 12, Golden Daylily, Golden Lily
In Czech and Slovak shops
Formosa Jin Shuan Nai Xiang Oolong, Mléčný oolong Alishan Jin Xuan
Nearby in the family
- Milk Oolong · market name (same tea)
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.