Studio pack
Jīn Xuān
Golden cup
Brewing profile
Origin notes
Tea origin
Jin Xuan (#12)
Jīn Xuān金萱
jīn xuān
- Origin
- Taiwan
- Tea type
- Taiwan Oolong
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
SKU · JIN-XUAN-CN
Tea dossier
Provenance and specifications
- Origin
- Taiwan
- Tea type
- Jin Xuan (#12)
- SKU
- JIN-XUAN-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 7–8 g per 150–200 ml (gongfu); 3–5 g per 250–300 ml (steeping in cup); 5 g per 1,500 ml (cold brewing).
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
Taste
- Dry Leaf Appearance
- Dense semi-spherical granules (半球狀, bànqiú zhuàng), round, tight, uniformly rolled. Color — dark green with sandy tint (砂綠, shā lǜ), surface slightly glossy.
- Liquor Aroma
- Milky-creamy profile with bright floral component: osmanthus, light hint of vanilla. Aroma is persistent, well preserved from infusion to infusion, gradually transitioning from ...
- Liquor Color
- Honey-green with golden reflection (蜜綠透金黃, mì lǜ tòu jīn huáng) — clear and bright. With more pronounced oxidation — closer to green-yellow.
- Spent Leaves
- Opened whole leaves — fleshy, soft, with bright luster. Classic quality sign — "green leaf with red edge" (綠葉紅鑲邊, lǜ yè hóng xiāng biān), indicating properly...
- Sensory Source Descriptor H Intensity
- 1
- Sensory Source Descriptor L Intensity
- 1
Details
- Pluck Standard
- One terminal shoot with two-three opened leaves (一芽二三叶, yī yá èr sān yè). For highest grades — the proportion of "bud + two leaves" shoots comprises no ...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine — in trace amounts, sourced from mineral-rich red-yellow mountain soils.
- Vitamins
- Vitamins C, B₂, E, K — typical set for lightly oxidized oolongs, with good vitamin C preservation thanks to gentle processing.
- Early harvest months
- 4, 9
- Late harvest months
- 5, 10
- Peak harvest months
- 4, 5, 9, 10
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