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Golden Lily Oolong - Vietnam

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GTIN: 0633131641721

Price: £5.00
Flavour profile: Thirst quenching flowery meadows with a light buttery oolong roast, a full mouthfeel and long finish.
Strength: 3/5, Astringency: 1/5, Sweetness: 3/5
Leaf: Tightly twisted nuggets with a rich dark green sheen that open into large full leaves with a burnished edges and producing a thick yet clear translucent yellow infusion.
Produced: Autumn harvest, 2015
Tea Cultivar:  Jin Xuan varietal   Elevation: 1800ft
Origin: Vietnam.

Background: Jin Xuan (Golden day-lily) is a tea cultivar created in Taiwan in the 1980's  sometimes also known as Milk Oolong, due to its smooth, buttery taste. In Taiwan its officially known as TTES #12, a cross of Ying Zhi Hong Xin (hard stem red heart) and TTES #8 an assamica varietal originating from Jaipur in India. Beware of cheap Milk Oolongs sold that have been flavoured by steeping or steaming in milk before roasting to give the buttery character. In authentic Jin Xuan this natural flavour is intrinsic and simply enhanced by skillful production control over oxidization levels. Our tea is natural and not enhanced artificially.

For some years now Taiwan has exported its tea cultivars, expertise and even production of high quality oolong teas to Vietnam and Thailand, originally to meet demand back on Taiwan! As such high quality Taiwan type oolong teas can now be sourced from these other origins with their own expressions of local terroir. We came across this Jin Xuan from Vietnam and enjoyed its simple but honest taste!
Brewing guide: In the regions it is most popular, advocates of this tea would frequently drink it Gong-fu cha and as such we recommend you also try it this way! The idea is to use double the normal tea with about 150ml water, concentrating the aroma and flavour. Try using 5-6grams per 150ml @ 85C repeatedly steeped for short periods, eg. 1minute, 1min30s, 2minutes, 4minutes. To work properly, you really need a small teapot, gaiwan or teacup with a lid. For western style use 3.5grams per 250ml, brewed at 85C for 2min30s. This equates to about 1 heaped teaspoon. Water should be caught just under the boil and add ⅕ cold water to ⅘ hot water to get the right temperature.


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