Milk oolong Jin Xuan 金萱 is a tea made from a cultivar originally developed in Taiwan under the name TTES #12, which later spread to mainland China, particularly to the southern areas of Fujian province. The Jin Xuan cultivar is valued for its naturally gentle and smooth flavor, enhanced sweetness, and characteristic creamy texture of the infusion, which may evoke notes of milk or butter without the need for any added flavoring. More
Milk oolong Jin Xuan 金萱 is a tea made from a cultivar originally developed in Taiwan under the name TTES #12, which later spread to mainland China, particularly to the southern areas of Fujian province. The Jin Xuan cultivar is valued for its naturally gentle and smooth flavor, enhanced sweetness, and characteristic creamy texture of the infusion, which may evoke notes of milk or butter without the need for any added flavoring. These qualities arise naturally from the chemical composition of the tea leaves, especially from a higher content of amino acids and aromatic compounds that develop during light to medium oxidation into a soft and rounded taste profile. The leaves are typically processed in a traditional way and lightly rolled into small balls, which gradually unfurl during brewing and release delicate, fresh, and creamy notes.
This particular Jin Xuan comes from the region of Zhangzhou 漳州 in the southern part of the province of Fujian, which is among the historically important regions for oolong tea production. The local subtropical climate, with high humidity, frequent mists, and diffused sunlight, creates ideal conditions for slow plant growth and the development of refined aromas. Mineral-rich soils and gently rolling terrain contribute to the clean and fresh character of the teas from this area. Oolongs from Zhangzhou are generally known for their lighter oxidation, floral fragrance, and soft body, which distinguishes them from the more robust and heavily roasted oolongs of northern Fujian, such as those from the Wuyi 武夷山 region.
In the cup, this Jin Xuan shows gentle sweetness, a smooth texture, and natural creaminess that gradually unfolds over multiple infusions. The first brews tend to be soft and slightly buttery, while later ones shift toward fresher, floral tones with a clean finish. The liquor is light golden to pale amber in color, and the overall impression is well balanced, without bitterness or astringency.
