Alishan JinXuan Oolong Tea (Milk Oolong) Spring 2026

Season: Spring 2026
Elevation: 500m
Origin: Alishan
Tree Variety: 金萱 JinXuan
Oxidation: 25%
Roasting: 0%

Known as "milk oolong" for its smooth creamy flavour, this tea also boasts a pleasant floral aroma and sweet aftertaste. The secret to the creamy smooth flavour lies in the variety of tree used, known as "Jin Xuan." The variety was developed in the 1980s and was classified 'Tai Tea No.12' (台茶12号). This tea was hand-picked in spring 2026.

BREWING METHODS

Kung Fu Brewing
Warm the teapot or gaiwan by adding hot water and then pouring it out.
Add around 5g of tea for every 150ml of water. Begin by adding the loose tea to the teapot or gaiwan.
We recommend using water between 95-100C. As soon as the water has come to a boil and settled, it can be added to the teapot.
Tea can be rinsed quickly with hot water. This first rinse helps to open up the tea for its first brew. This first rinse is optional.
The tea can be steeped multiple times (at least 5-6 times). We recommend the following steep times per brew, but we also recommend extending or shortening the brewing time depending on preference for a stronger or weaker brew.
Steep Times:
1st :50s　→　2nd: 45s　→　3rd：50s　→　4th：50s　→　5th：60s
 
Western Method
We recommend using a large coffee mug and a tea strainer or a thermos with a tea strainer for this method. Add 1 tsp of tea to the strainer and place it into the thermos or mug.
Pour hot water into the vessel. We recommend using water between 95-100C. As soon as the water has come to a boil and settled, it can be added to the mug or thermos.
The tea can be steeped 2-3 times. We recommend beginning by steeping for 2-3 minutes and then extending steeping time if desired.

Cold Brewing Method
Add 1 tsp for a 500ml thermos.
Add cold or room temperature water to the thermos.
Seal the lid and place the thermos in a refrigerator. We recommend leaving the thermos for at
least 4 hours. Thermos can be put into the refrigerator to steep overnight.
If refilling, we recommend topping up the water before the volume falls
half-way to keep the tea flavourful.