Pinglin Jinxuan Tieguanyin

20 CHF

Jinxuan from Pinglin, traditional Tieguanyin style


In stock

Product contains: 50 g

SKU: 81614 Categories: , Tags: , , , , , , ,


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 Pinglin was processed in the traditional Taiwanese Tieguanyin style and therefore has a relatively high degree of oxidation and roasting, which is clearly expressed in the amber color of the infusion.
The aroma has distinct roasted notes, which do not overlay the character of the tea, but are expressed in a beautiful balance of caramel and spicy notes. These characteristics are also clearly present at the bottom of the cup and in the reverberation in the mouth. The reverberation in the mouth can be felt even over a longer period of time and it is a pleasure to trace the character of the tea in meditative tranquility.

Due to the traditional Tieguanyin-style processing, it is particularly suitable for storage without losing its aroma. With increasing age, the aroma changes and develops its very own charm.

Harvest date: spring 2020
Aroma: Caramel, spicy
Oxidation: approx. 60%
Roasting: relatively strong
Origin: Pinglin,Taibei, 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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