|About Jiu Xuan - Taiwanese Oolong Tea
Our Jiu Xuan is grown in the mountains of Taiwan. It is harvested and manufactured by hand and machine and the leaves are lightly baked during the process. This variety of Camellia sinensis was created through selective hybridization at the Institute of Taiwan Tea in 1981 after more than 40 years of evaluation and cultivation by groups of tea masters. The average size and thickness of the leaf is greater than most other oolong varieties. Because of this fact the tea can be steeped many times and produces several brews with excellent flavor. This tea has also been called a milk oolong due to the creamy, almost milky flavor quality of the liquor.
A Few Words On Taste
The cup is a golden yellow and has a mellow aroma. The medium-bodied liquor is smooth almost creamy with a very light biscuit quality at the front, long finish with good mix of fruit and floral notes. Sugar is an acceptable compliment, milk is discouraged.
- Fill your kettle with freshly drawn water from the purest available source.
- Water Temp: 190°F (87.8°C).
- Measure approximately 1 rounded tsp. of the jiu xuan per 6-8 ounces of water.
- Place the tea in your preferred brewing vessel: teapot, filter basket, large tea ball, etc.
- Pour the heated water over the tea and steep for 3-5 minutes, (if a longer time is allowed the tea may become bitter) then serve.
- Steep this tea 2 or more times. The 2nd and 3rd infusions are often the best.
Ingredients:: Taiwanese Oolong tea. Contains caffeine.