쏜婢 Jīn xuān 

Jin Xuan is a cultivar of tea used for oolong tea production that was created in 1981 in Taiwan subsidized Tea Research Extension Station (TRES), by Zhen Duo Wu, who is known as the “Father of Formosa Tea”. The tea took him 43 years to perfect. The tea is a result from cross breeding Yingzhi Hongxin (Hard Stem Red Heart) and Tai Nong No. 8, is registered as with TRES as Tai Cha #12 (憩꿱12號) and was given the name “Jin Xuan” name after Zhen Duo Wu’s mother’s name. Its local name “2027”, came from its trial number during experimentation.  Jin Xuan oolong is part of the high mountain tea category. Due to its strong adaptability and stability, it can be grown from plains to high mountain zones in the height of 1600m. Traditionally, Jin Xuan is processed into Oolong tea and characterized of its creamy aroma, but this processing method is only used in spring and winter harvest. The notes are refreshing flowery such as lily and dandelions, alongside vanilla overtones and, perhaps, a subtle spicy finish. All famously coated in this thick and syrupy texture. This tea can be repeatedly steeped with consistent flavour throughout. 

ingredients: oolong tea

• Region: Nantou, Taiwan
• Cultivar: Jin Xuan 700m
• Harvest: November 2021
• Tea Maker: Mr Chang

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