Ali Shan Milk OolongHand Picked Spring 2016, Taiwan
Our Milk Oolong from the aromatic Jin Xuan cultivar has a distinctive malty/biscuity flavour, with floral undertone.
Jin Xuan is the most well known Taiwanese tea cultivar. Somewhat prosaically, it's often referred to as #12 – the name given to it by Taiwan’s Tea Research and Experimental Station (TRES), which developed the cultivar in 1982.
Its assertive, creamy taste makes it a popular entry tea for newcomers to Taiwanese oolong, although some less scrupulous farmers and vendors have been known to mimic the creamy character with additives.
Grown by the Chiu family’s estate at an altitude of 1500m, the cool climate slows growth and increases the concentration of aromatic oils in the leaves. Daily mist also filters the sun’s rays, resulting in darker shoots with higher levels of amino acid and nitrogen. 2016 was a particularly cool year, with even slower growth than normal and a delayed harvest.
Use freshly drawn and filtered water at around 85°C. Quickly rinse the leaves in hot water and discard immediately before brewing.
For Western-style brewing in a teapot, steep 3g per cup. Infuse for 2 minutes before serving. Re-steep an additional 2 times (or more) for 2 minutes each time.
For Asian-style brewing in a gaiwan or small teapot, steep 6g of tea for up to 5 or 6 infusions. The first infusion can be as short as 30 seconds, and increase the infusion times thereafter.
The leaf quantity, infusion time and temperature can be adapted to suit your personal preference.