product description:
Although Jin Xuan "Milk" Oolong tea is a very young cultivar of oolong, developed in 1980, when compared to oolong s centuries of history, there are many misconceptions around its origin due to the elusiveness of the subtle flavor found in this tea. Many believe the sweat and creamy flavor was the result of the being steamed or soaked in milk during the manufacturing process. In truth, these are lovely, sweet, lightly-roasted semiball-rolled style oolongs produced in different mountain regions of Taiwan and southwestern China from a particular tea bush cultivar - Jin Xuan, one of Taiwan s four main cultivars. This tea unique flavor comes from one of many natural compound within the tea leaf called lactones, found in abundant from trees growing at an elevation of between 400-500 meters. Even so, varying temperature, weather and harvesting season play a major role in the resulting milky taste. STEEPING INSTRUCTION: • Use 2-3 grams of tea for each 6-8 oz water • Rinse the tea in your teapot with a quick application of hot water and immediately discard this liquid • Add additional hot water to start the 1st steeping • Steep for 1 - 1.5 minutes • Re-steep 3 additional times (or more!) for 2 minutes each • Water temperature should be 180°-190°F
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