Description
An Oolong tea made from the Taiwanese-developed tea cultivar 'Tai Cha No. 12 (Jin Xuan)'. Despite zero artificial flavoring, pouring hot water releases a mysterious, sweet milk or vanilla-like aroma.
Restaurants serving Jin Xuan Tea (Milky Oolong)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Jin Xuan Tea leaves
- Boiling water(95-100°C)
Instructions
- [Authentic Brewing]
- [Tea Leaf Selection] Prepare Taiwanese 'Jin Xuan Tea' leaves. Those from high mountains like Alishan (Alishan Jin Xuan Tea) are particularly elegant and premium. Characterized by tightly rolled round leaves.
- Warm the teapot (Chahu) with boiling water.
- Add leaves, pour 95-100°C boiling water (unlike Oriental Beauty, boiling water draws out this aroma).
- Steep the 1st infusion for ~45s-
- min.
- Pouring the tea reveals a clear golden liquor, spreading a 'fluffy sweet milk aroma (Nai Xiang)' with the steam.
- Enjoy how the milk aroma gradually shifts to a refreshing tea aroma by the 2nd and 3rd infusions.
Learn more Spice, substitutes, tips
Key spices
Natural milk or vanilla-like aroma
Substitutes at Japanese supermarkets
Standard Dong Ding Oolong Tea (lacks milk aroma)
Pairing
Lightly sweetened cookies or dried fruit
Trivia
[For Women] Boasts overwhelming popularity with Taiwan tea beginners and women due to the surprise of 'tea smelling like milk'. Very low astringency typical of tea, mellow and sweet, making it perfect for afternoon tea.
Eating tips & etiquette
[Unique Eating] To distinguish authentic tea from artificially flavored fakes (cheaply sold as Milky Oolong), drink elegantly while confirming the tea aroma is not overpowering but 'gently passes through the nose'!
Allergen
None