It is known as Milky Oolong, due to the smooth, milky mouthfeel imparted on the pallet. Its formally known as Alishan Jin Xuan.An elegant tea with a refined, subtle taste, Alishan Jin Xuan's fruity and floral aromas complement its smooth, creamy mouthfeel. Alishan's unique origins also account for a flavour profile that is delicate and nuanced—never strong or overbearing (a great tea for newcomers or seasoned tea aficionados)
The hand-plucked leaves of Alishan Jin Xuan Oolong Tea are grown in the famous Ali Mountains (Alishan) in Taiwan. The regions mountainous elevation and foggy environment result in an ideal environment for growing floral Oolongs.
The cultivar that is grown to produce these bright green and curled balls of tea is known as Jin-Xuan (TTES #12), it's a particular variety of Camellia Sinensis that produces an Oolong with a distinctive fragrance and a light milk aroma naturally.
Since the leaves are naturally flavoured, it's all done without adding any artificial flavours or chemicals. The unroasted lightly oxidized Alishan leaf brews a liquor resulting in a bright light golden-green colour. It's naturally creamy, and fruity notes develop immediately. The aftertaste is sweet and will linger in the pallet.
Origin: Alishan Mountain Region, Nantou, Taiwan
Cultivar: Jin Xuan Oolong (TTES #12)
Ratio: Use one scoop or around 3g of tea / per 200ml of water at 80-90˚c for 3-5 minutes. Rebrew the same leaves until flavour runs out with each steeping increasing in time 20-30 seconds.
Ratio: 1g to 50ml of pure water (scale this depending on your brewing vessel) 70-80˚c water temperature. The first steeping time of 3 minutes.
Depending on the desired concentration, you can increase or decrease the time. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavour.
For the ultimate enjoyment, a traditional Shui Ping teapot is recommended for this loose Oolong tea. Using the ratio above the leaves should be left to steep for 30 seconds (depending on an individual's preference) with the steeping time increased by an additional 10 seconds for each successive steeping. The leaves should be steeped multiple times to enjoy the depth and quality of the leaf fully.