The very popular Taiwanese oolong "Jin Xuan" was bred at the famous Taiwan Tea Research and Extension Station in 1980. Its creator, a laboratory employee, Mr. Wu Zhen Do, decided to give it the name "Jin Xuan" or "Golden Mother" in honor of the anniversary of his paternal grandmother.
In appearance: medium sized, olive green, glossy clumps of twisted tea shoots. The aroma is intense, spicy-floral with a milky note. The infusion is transparent, yellow-green.
The bouquet of brewed tea is fresh, bright, herbaceous-floral with nutty, spicy, fruity and milky notes. The aroma is intense, herbaceous-floral. The taste is dense, oily and sweet, with a refined fruity sourness and lingering finish.
Steep the tea in a hot water (85-90°C) in a porcelain gaiwan or a porous clay teapot. The proportion is 6 g per 100 ml. The time of the first steeping is about 30 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Jing Xuan» is an excellent choice for a gongfucha style tea ceremony. The effect is refreshing, relaxing, harmonizing.
