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Jinxuan Wulong from Mingjian, traditional processed in Dongding style
Jinxuan means golden daylily, but is usually simply called Jinxuan. Jinxuan is a relatively new cultivar. It was selected from many different cultivars together with Cuiyu and has been successfully established in Taiwan since the early 80s. It was the first generation of cultivars that were cultivated independently in Taiwan. Therefore their “father” Wu Zhenduo is also called the father of Taiwan tea. Out of gratitude to his grandmother he named the cultivar, officially listed as Cultivar Nr.12, after his grandmother’s name – Jinxuan.
This Jinxuan from Mingjian was processed traditionally. This means a relatively high degree of oxidation and also a relatively strong roasting, especially compared to most Jinxuans on the market. Therefore, the infusion color in the cup is clearly marked by golden yellow to orange tones, depending on the strength of the infusion.
The aroma is strong and spicy, with distinct roasted flavors that do not overpower the basic character of the tea. The character of the cultivar and the peculiarity of the growing region are clearly evident. Depending on the quality of the water, it can also have a light refreshing sour note. The fragrance in the bottom of the cup has malty spicy to caramel sweet notes. If you continue to follow the reverberation of the tea in your mouth, you will notice floral notes between the lines, which last quite long and it is a pleasure to listen to the character of the tea in meditative silence.
Due to the traditional processing it can be stored without any loss of aroma. With increasing age, the aroma changes and develops its very own charm.
Harvest date: spring 2020
Aroma: spicy, caramel, with light floral notes on the aftertaste
Oxidation: approx. 60%
Origin: Mingjian, Nantou, Taiwan
Water Temperature: 100°C
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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