Premium Taiwan JinXuan Milky Oolong Tea - Loose Leaf Formosa Oolong with Floral & Creamy Notes - 4oz Gongfu Tea Gift Pack - Perfect for Afternoon Tea, Relaxation & Special Occasions
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SKU:25934754
Product Description
Formosa Milk Oolong Teas. Presenting traditions in modern ways. Oriental sunlight withering, exclusive oxidation skills & Taiwanese cultivars. Taiwan tea journey Milk Oolong The cultivar, JinXuan Oolong, has tones of milk caramel and creamy mouthfeel, alongside the flowery and fruity notes. Live tea providing sophisticated fragrances and tastes from the head note to back-end. We have 2 offers: Hand-picked high mountain Jinxuan with rich flavors, vivid milky and buttery notes, while Machinery Plucked Jinxuan tea with strong flowery fragrance and subtle creamy notes. The flavor differences of these 2 teas are from (1) altitude (2) terrain. Previous page Subtle buttery note, vivid floral scents, sweet & smooth, rounded body. Estate located in Nantou County at 450-meter, with strong sunlight, abundant rains and cool evening. Good milk oolong has rich flavors more than just buttery notes. No artificial flavors or essences. All fragrances and tastes are from traditional oxidation skills. Next page 1 Tastes 2 Environment 3 Loose Leaf 4 Real flavors About This Tea Previous page Cultivar Jin Xuan was invented in 1973 in TW and soon became popular for its unique flavors and creamy notes. It was brought to CN, VN, etc in late 1990s, yet only TW JinXuan has the most classical flavors. Tea features Machinery plucked from hillside, milk oolong has strong floral scents and subtle creamy mouthfeel, rich in flavors and tastes. Leaves after infusing After good oxidation processes, leaves are still intact and elastic after brewing, which means high sweetness and low astringency. Where you are Machinery plucked, hillside Jin Xuan oolong, estate located at 450 meters. Ice Tea Make your cool drink in hot summer time. 1. 6g tea+350ml hot water for 6 mins 2. Using 200g ice to cool down. 3. Adding syrup of fruit or floral flavors and toppings. Next page From leaves to your cup, we carry the mission to promote fine qualities & deliver correct information of Taiwanese oolong teas. Previous page Mature & fresh leaves; one bud and 3~4 leaves. The most important phase in oolong production; exclusive skills kept in Taiwan. To craft the rich flavors and sweetness. Lingering tastes & round shape are formed in kneading. To craft the tea in details to have richer and smoother flavors. Next page Key steps of oolong productions. 1 Plucking 2 Sunlight withering 3 Flipping. 4 Kneading 5 Roasting Why some TW oolong has stems? Does it mean bad quality? Hand-picked TW oolong ALWAYS has stems! TW tea production is very different from other regions, that's why one will find stems in hand-picked high mountain teas, but the stems won't influence tastes, flavors neither the quality. Why some oolong tea tasted like green tea? When using boiling water 100℃ to steep oolong tea for 2 minutes, one would never say it tasted like green teas. (Be careful for hot water!!) Why It's said not to use too high temperature to brew oolong? Lower temperature can cover the shortages of a tea by reducing its astringency and other problems. In tea competitions in Taiwan, we use 100℃ for 5mins with a lid on utensil to release all substances to judge the real performance. What are hints to choose oolong teas? Freshness of the tea, clearness of the liquor and low astringency. As long as these 3 requirements are met, the tea itself would be quite alright! Is oolong tea the same as green tea? No, the ways they are made, fragrant notes, tastes and mouthfeel are totally different.
Product Features
Milky oolong tea JinXuan is the cultivar invented by Taiwan Tea Research Station in 1981; flavors and tastes vary a lot when planted in different altitudes. We have 2 teas to present the taste differences of terrains and handling processes.
Machinery picked from hillside estates. Abundant sunlight here enables perfect oxidation and charming scents; strong floral notes of Plumeria and Magnolia and fruity note of Lychee, high viscosity on top of smoothly creamy tastes and mild buttry mouthfeel..
Oriental producing methods Strictly selected fresh leaves plus traditional oxidation processes of 36 non-stopped working hours; this tea presents the dedicated spirits of Taiwanese craftsmanship.
Flavors well preserved Brewing instruction printed on the box, loose leaf tea packed in vacuum aluminum bag to keep the freshness and flavors of gongfu tea. Also a good gift to share with friends and families.
Quality tea leaves Estate well managed and naturally planted, not using chemical fertilizers or anything which would jeopardize the environments.
No flavoring added All fragrances, tastes and flavors come from the traditional oxidation processes without any additives or artificial flavors; good for cold brew, can steep for several times, no astringency after long infusion.
Tastes of Formosa Rich and velvety mouthfeel of floral and fruity notes, long lasting sweetness and lingering aftertaste. All truly Taiwanese tea tastes in just one sip.
Customer Reviews
The High Mountain hand picked variety(Buttery and milky notes) is delicious brewing Gongfu style like one of the gentlemen suggest here in the reviews. The 1st one of 40 seconds is to wash up and warm up the cup mostly. For each following brew,10 seconds added in the increment. 2nd to 4th ones are the most delicious ones. Nice milky fragrant balanced cup of oolong tea. 5th to 8th are close to regular light green tea, a bit bitter yet refreshing and fragrant slightly still. This variety no doubt is the best one among oolong teas Trilliant offers.For Floral and Creamy Notes variety, I'd give 3.5 stars out of 5. The tea seems to be ejoyable hot still, warm, and cold. It's got some subtle creamy/buttery notes yet not pronounced buttery. I might have given it over 3.5 stars if I haven't tried the Trilliant-Fomsa Tea Milky oolong, high mountain Jin Xuan tea first. The Floral and Creamy notes variety machine picked is not that enjoyable. Also, I wouldn't brew it the Gongfu style. What I've found personally, this one is best brewed the traditional style like the manufacturer suggests on the box. It means, you'd steep it for 90-120 seconds with 250 ml of boiling/hot water(about 195F) every brew for up to 8 times (2 full teaspoons of the tea).For the Floral and Subtle Creamy Notes variety, I should say I don't enjoy it hot much. It tastes pretty ordinary. I'd give it 3 stars out of 5 having tasted the High Mountain Jin Xuan Buttery and Milky tea first. Trying it hot, I find no any subtle creamy notes whatsoever. I find it to be an ordinary green tea, yet with some sweet(not floral) and subtle bitter profile. Things changes when this tea cools down. It's much more enjoyable being warm, lukewarm or, perhaps, cold. Then, some floral and subtle creamy notes come out. You shouldn't brew it Gonfu style thought following the standard manufacturer suggestion of 90 or 120 seconds per steep for fine results. That's about 2 full teaspoon of the tea, which you can steep with 250 ml of hot water over and over for up to 8 times or so.The above is my personal impression for the taste profile with the brewing style: the 5 stars for the hand picked high mountain variety; 3.5 stars for the Floral and Creamy machine picked variety; and, 3 stars for the Floral and Subtle Creamy machine picked variety(lukewarm or cold). All of the types are enjoyable to some extent following some better brewing style and temperature regiment for each of them. All of them have been tried at 2 full teaspoons with 250 ml of the hot water(about 195 F) for every steep for up to 8 steepseach one.Yet, the less expensive machine picked varieties, from which the Subtle Creamy Notes variety is the most less appealing in the taste profile being hot, they may all have fine health benefits. The later effect is much more tougher to find out on. I guess it might be realized better with an individual personal experience over a known period of time involving health professionals findings, suggestions, and opinions as well.
