One of the most popular Taiwanese oolongs «Jin Xuan» was made of late autumn tea shoots. During the processing it was exposed to light fermentation and baked at law heat.
In appearance: small, glossy knots of green colors. The aroma is intense, herbaceous with floral and milk nuances. The liquor is transparent, yellow-greenish color.
The brewed tea has a bright, fresh, floral-herbaceous bouquet with a milk touch. The aroma is sweet and gentle, floral. The taste is juicy and soft, oily, sweet, with a delicate sourness, transforming into refreshing aftertaste.
Brew tea with hot water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 15-20 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 9-10 times.
«Jin Xuan» is lovely Taiwanese oolong with bright, gentle flavor and very positive effect.