Nǎi Xiāng Oolong奶香乌龙
nǎi xiāng wūlóng
- Origin
- Originally — Taiwan (台湾); currently mass production of flavored versi...
- Tea type
- Oolong Tea
- Gongfu water temperature
- 92 °C
- Western water temperature
- 88 °C
Provenance and specifications
- Origin
- Originally — Taiwan (台湾); currently mass production of flavored versions is concentrated in Fújiàn Province (福建) of mainland China, as well as in Vietnam and Thailand
- Tea type
- Gaiwan
- SKU
- NAI-XIANG-WULONG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Process
- 5 ግራም ለ500 ሚሊ ሊትር ቀዝቃዛ ውኃ፣ በማቀዝቀዣ ውስጥ 6–8 ሰዓታት። በተለይ ለተፈጥሯዊ ጂን ሹዋን ጥሩ ነው — ስስ የሆኑትን የወተት ማስታወሻዎች ያሳያል።
- Tea amount
- 5–7 g per 150–200 ml.
- Teaware
- Porcelain gaiwan (preferable — neutral material doesn't absorb flavoring). Yixing teapot not recommended for flavored versions — clay absorbs synthetic aroma.
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Oolong
- Climate
- Subtropical monsoon, warmer and more humid, which ensures high productivity but less intensive accumulation of aromatic substances.
- Soil
- Lateritic red soils, rich in iron oxides. Good drainage.
Taste
- Dry Leaf Aroma
- Bright, pronounced, intensely creamy-caramel. Vanilla, condensed milk. Significantly stronger than natural.
- Liquor Aroma
- Rich, sweet, "candy-like". Milk, caramel, vanilla. With repeated brewings the aroma quickly weakens — a sign of flavoring.
- Spent Leaves
- Whole leaves, but often less uniform.
- Taste
- Soft, smooth, sweetish, with minimal astringency. Caramel, vanilla, milky tones. Aftertaste shorter than natural.
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 2
Details
- Pluck Standard
- Bud and 2–3 upper leaves. Harvesting throughout the year; for flavored versions season is less critical.
- Alkaloids
- Caffeine — moderate content (~20–30 mg/g); theobromine, theophylline in trace amounts.
- Amino Acids
- L-theanine — sweet taste and relaxing effect. Content in Jin Xuan — about 1.2–1.5% of dry mass, above average for Taiwanese oolongs.
- Essential Oils
- In natural Jin Xuan — methyl butyrate, γ-nonalactone (milky-coconut note), linalool, nerol, geraniol (floral notes). In flavored versions — added γ-nonalactone or analogues.
- Minerals
- Potassium, fluorine, magnesium, manganese.
- Polyphenols
- Antioxidants; content lower than strongly oxidized oolongs due to light oxidation.
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Region coverage: Originally — Taiwan (台湾); currently mass production of flavored versions is concentrated in Fújiàn Province (福建) of mainland China, as well as in Vietnam and Thailand
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