Organic Jin Xuan Oolong tea
This lightly oxidised oolong from Taiwan allows the people who drink it to understand better one of the most famous cultivar of the island, the Jin Xuan or TRES#12. thanks to its processing these leaves show a rich vegetal taste in the cup, perfect for any moment during the wholen day.
The Jin Xuan is a typical Taiwanese cultivar of camellia sinensis which is often referred as TRES#12. Because of the quite common nature of this product it is necessary to explain better a feature of it which concern with the leaf and the harvest. This Jin Xuan, in fact, was harvested in March, so before the raining season start to hit the gardens. This fact allow the leaves to preserve quite a rare vegetal aspect which few products from Taiwan could show because the plants on the island tend to be ready for being harvested later the March. Because of the weather in which this Jin Xuan grew we can clearly sense all the minerals and nutrients from the plants which, after the processing, give to the infuse a brilliant yellow color.
In the cup there is immediately the presence of a vegetal taste which remind the fresh humid grass of the morning plus some floral scents. This tea has also a very soft body which provides a great "drinking" sensation. During all the tasting experience is even possible to spot a delicate exotic sweetness which could be described as a ripe mango taste.
Place of origin
After the harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here it’s where the oxidation process begins thanks to the tea master who rolled the tea leaves on the trays. Because of the low oxidation level of this tea (around the 10%) the leaves rest for a short period of time before going into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are rolled by hand in their final form which is also quite useful to preserve the aroma of the product. As soon as the leaves have dried they are ready to be sold and consumed.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (20 - 30 - 40 ...) These leaves could be steep about 6 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and an half.
If you want to change the recommended quantities of tea mind the fact that these leaves will expand a lot their volume in water and this could compress the leaves in the vessel preventing the water to flow free and so limit the taste extraction.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
5,5g-100ml / 20-30-40... sec / 6 infusions
2g-150ml / 90... sec / 2 infusions
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