Additional Information
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Starting at $ 2.52
The name Jin Xuan refers to a specific tea varietal developed by the Taiwan Research and Experiment Station which is the national research centre dedicated to the improvement of the tea industry of Taiwan. You can read more about it in the tab below. Jin Xuan teas are satisfying teas to drink as they offer good amplitude in texture and taste. With mild floral notes, they have the greatest potential for sweetness with hints of exotic fruit. Teas elaborated with Jin Xuan leaves has a particularly creamy texture with a distinctive milky smoothness and sweetness. This velvety sweet character is best brought out through a controled slow baking process. This is where our Tea Maker’s skill is challenged the most since the aim is to bring out the sweetness while still keeping the flowery aroma and pastoral notes. High-Mountain teas are the preferred choice for their higher concentration in aromatic material. They deliver expressiveness and a rich texture. It’s been 8 years now that our team is involved in all the tea making process of this tea with a particular attention to the final baking stage. This is certainly one of our stellar teas and one we are most proud of as it truly represents what we strive for: bringing 2 multi-generational tea families to put their resources and talent together to re-think how tea should be grown, made and marketed in the 21st century. What is particularly exciting is the fact that it is the younger generation that is driving this project. This is also one of the cleanest teas we propose in our catalog with no traces of pesticide detected at every seasonal production.
Organically grown | |
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Style of tea | |
Oxydation level | |
Baking Level | |
Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation | |
Picking Date |
The name Jin Xuan refers to a specific tea varietal developed by the Taiwan Research and Experiment Station which is the national research centre dedicated to the improvement of the tea industry of Taiwan. More specifically, this strand was elaborated by Dr. Zhen Zhe Wu who is considered the father of the modern Taiwanese tea industry. Jin Xuan was released for commercial cultivation in 1981 after 21 long years of development. This hardy strand is one of the most widely used as it adapts well to a variety of growing conditions from lower level plantations to high mountain ones. It is also very popular for its aromatic and taste characteristics. More specifically, teas elaborated with Jin Xuan leaves has a particularly creamy texture with a distinctive milky smoothness and sweetness. In the last 20 years, producers have tailored their techniques to emphasize this milky characteristic in response to the popular demand to the extent of sometimes artificially enhancing this flavour (which is not the case here!).
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Ryan –
This is a very pleasant tea. It has a flavor reminiscent of pistachios, has some floweriness and also has some vegetal presence. The body’s relatively light but the taste is very pure. I would consider this a relatively sweet tasting tea; it gets close to the line of being cloyingly sweet but doesn’t quite cross it, and since it exhibits such a pure tasting flavor, it really pulls off sweetness in a tea rather well. So far I’ve only steeped it at 1gram/1oz, and it performs well like this for 3 steeps. I bought a lot of this tea and I’m quite pleased with the results. I look forward to trying Jin Xuan at a higher elevation and seeing how it compares to this rather pleasant, pure tasting, low elevation organic exmaple. It’s also really good to know that this Jin Xuan has no additives which is how I like my Jin Xuan.
Danupon Sanwanich (verified owner) –
As the person who is already acquainted with Jin Xuan, I found that the baking really push Jin Xuan to another level of perfection. This tea is light and sweet in it’s own nature with added depth of baked good stuffs like egg tart. The texture also has more dimension of cream and it shows very well right from the first steeping, unlike somewhat flat floral/vegetal sensation in other non-baked versions. And I can get all these good taste profiles with using rather less leaf per volume, say just to cover the gaiwan’s bottom with single layer of dried leaf pellets.
I can easily recommend this tea to those who prefer lighter, refined and pure taste.