Jin Xuan

A classic full-bodied, creamy oolong. Sometimes called "milk oolong", this pure unflavored oolong comes from Nantou, Taiwan. The distinct creaminess in the aroma and on the palate derives only from components inherent in the particular tea plant, combined with the skill of processing from its maker. Lactones are compounds found in tea leaves, but only the right combination of conditions will bring them out so prominently.

BREWING INSTRUCTIONS:

Long Steep Method

SCOOP | 6g or 2 heaping tsp per 8oz water
POUR | 190° water over leaves
STEEP | 3 min

Steeping instructions are a starting point for how to make this tea. We encourage you to play around with the tea quantity or steeping time to customize the brew for your taste.

Gong Fu Method

SCOOP | 6g or 2 heaping tsp per 4oz water
POUR | 212° water over leaves                                                                                          RINSE | steep for 5 seconds and discard liquid to awaken leaves                                        POUR | 212° water over leaves again                                                                                      STEEP | 5-10 seconds and strain into fair cup/pitcher to share or enjoy alone

Rebrew several times for several times to enjoy how the tea evolves with each additional steeping