Oolong tea (烏龍茶) is a classic Chinese tea that captures attention with its distinctive processing method: involving the partial oxidation of tea leaves. Positioned between green and black tea in terms of oxidation levels, oolong undergoes a meticulous process where tea leaves oxidize to varying degrees before being heat-treated to stop the oxidation. This unique approach imparts a diverse flavor profile to oolong tea, ranging from floral and fruity to creamy and toasty. The interplay of oxidation levels, processing techniques, and geographical nuances contributes to the extensive variety of oolong teas that today, attracts dozens of tea enthusiasts seeking a rich tea-drinking experience.
One type of oolong: JinXuan (金萱), also known as #12 or "Milk Oolong," originates from Taiwan in the 1900s. What distinguishes Jinxuan tea is its notably creamy, milky taste profile with a smooth finish, naturally occurring without the addition of any dairy additives. JinXuan tea leaves are often tightly rolled into balls or pearls, and upon brewing, they unfurl to reveal a light, golden liquor with a velvety texture. The tea's smooth and buttery notes, complemented by a subtle sweetness, make JinXuan tea a delightful and highly sought-after choice among oolong drinkers.
Beyond its unique taste, JinXuan tea is renowned for its versatility and the ability to be steeped multiple times, with each infusion offering a nuanced and evolving flavor profile. The combination of traditional craftsmanship and the distinctive attributes of the JinXuan cultivar adds to the allure of JinXuan tea, making it a captivating variant within the broad category of oolong teas.
