Taiwan 'Jin Xuan' Milk Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Butter, Cucumber, Floral, Grass, Sweet, Vegetal, Zucchini, Artichoke, Cream, Popcorn, Spinach, Vegetables, Broccoli, Coconut, Garden Peas, Green Melons, Honey, Kale, Orchid, Butterscotch, Cantaloupe, Custard, Honeydew, Honeysuckle, Milk, Mineral, Pineapple, Creamy, Flowers, Sugarcane, Tropical
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
185 °F / 85 °C 2 min, 45 sec 7 g 29 oz / 862 ml

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27 Tasting Notes View all

  • “My last teabox oolong (this one came from the Discovery Teabox, so thanks to Skysamurai for coordinating and all who contributed!), and also my last milk oolong from my cupboard (booooooo!) until I...” Read full tasting note
    85
  • “Discovery tea box – Tea #8 I hope everyone celebrating has a great Thanksgiving! I had this one a couple days ago. A delicious oolong. Surprisingly I didn’t notice much in the way of a ‘milk’...” Read full tasting note
    74
  • “Sipdown. Notes of vegetables, broccoli, artichoke, spinach. Buttery popcorn, some cream, and light floral notes and sugarcane sweetness. Compared to Republic of Tea milk oolong, this is far better...” Read full tasting note
    80
  • “I am on my 8th rebrew and it’s still strong. The dry leaf smell is intense and so buttery. I had the other milk oolong What-cha had, and I prefer this one. I know there’s extra flavoring, but it’s...” Read full tasting note
    92

From What-Cha

Produced by flavouring Jin Xuan Oolong with milk flavourings, which results in an incredible milk fragrance and taste which lasts for multiple infusions.

Sourcing
Sourced direct from Mountain Tea who produce this tea in their Taiwanese tea garden in Nantou.

Tasting Notes:
- Creamy smooth texture
- Incredible milk aroma and taste

Origin: Wushe Garden, Nantou, Taiwan
Harvest: Spring, April 2015
Flavouring: Natural Milk Flavours
Cultivar: TTES #12 Jin Xuan (cross between Ying Zhi Hong Xin and TTES #8)
Oxidation: 15%
Roast: 0%
Altitude: 1500m

About What-Cha View company

Company description not available.

27 Tasting Notes

85
897 tasting notes

My last teabox oolong (this one came from the Discovery Teabox, so thanks to Skysamurai for coordinating and all who contributed!), and also my last milk oolong from my cupboard (booooooo!) until I restock one.

My sample was just the right size for about the leaf-to-water ratio I use when I cold brew a litre of oolong, and I have never tried milk oolong that way (though I have done other green oolongs cold brewed, and typically love them that style!) so I figured I’d go for it. 7.5g of leaf (I usually use 8g but eh, close enough!) in about 946ml of water in a mason jar, left to brew in the fridge overnight, and then strained the next morning. I’ve been sipping it out of a cold thermos throughout the hot (too hot!) day.

Refreshing, still with buttered vegetable notes. I’m getting a bit of a fresh cucumber/zuccini note, which is the first time I’ve tasted that in a Jin Xuan… not sure if it happens to be this particular variety and harvest or the cold brew preparation, but it is very pleasant. The florality feels a little more muted to me prepared this way… It’s coming out a bit as a floral sweetness at the back of the throat toward the end of the sip, but not as a strong flavor. It tastes a bit more green or herbaceous… like a very sweet grass rather than blossomy/perfumy. The butter note is still quite present, and on some sips it really lingers on the tongue.

I’ll certainly miss having a milk oolong around, but know it’ll never be too long before another will make its way back into my cupboards… I love the stuff! Thanks for allowing me to sample this one!

Flavors: Butter, Cucumber, Floral, Grass, Sweet, Vegetal, Zucchini

Preparation
Iced 8 min or more 7 g 32 OZ / 946 ML
White Antlers

Mandala’s is my favorite milk oolong for cold brew. Good for multiple resteeps.

Mastress Alita

Mandala’s is one I definitely want to sample at some point!

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74
3383 tasting notes
Discovery tea box – Tea #8

I hope everyone celebrating has a great Thanksgiving! I had this one a couple days ago. A delicious oolong. Surprisingly I didn’t notice much in the way of a ‘milk’ flavor, whether natural or added. The flavor is light, but I do appreciate when the flavor of an oolong doesn’t get bitey. Not much to say on this one. Dare I say it’s kind of flavorless? Maybe it’s the way I brewed it. It’s a good oolong. But to call it ‘milk’ oolong I would have liked to notice that aspect in the flavor. All three steeps seemed identical in flavor, so at least it is consistent.
Steep #1 // 1 heaping teaspoon // 20 minutes after boiling // 2 minute steep
Steep #2 // 10 minutes after boiling // 2 minute steep
Steep #3 // just boiled // 2 min

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80
362 tasting notes

Sipdown.

Notes of vegetables, broccoli, artichoke, spinach. Buttery popcorn, some cream, and light floral notes and sugarcane sweetness. Compared to Republic of Tea milk oolong, this is far better (no artificial taste) but compared to some of their other Jin Xuan that What-Cha offers, it is nothing exceptional. I used gongfu style before, but for this sipdown, I put the remainder in a teapot. I think it tastes much better this way. Maybe it just tastes better because it is a sipdown… That means I’m closer to be able to purchase some of my favorite What-Cha teas instead. ^^

Flavors: Artichoke, Butter, Cream, Floral, Popcorn, Spinach, Sweet, Vegetables, Vegetal

Preparation
195 °F / 90 °C 1 min, 0 sec 15 g 18 OZ / 532 ML

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92
335 tasting notes

I am on my 8th rebrew and it’s still strong. The dry leaf smell is intense and so buttery. I had the other milk oolong What-cha had, and I prefer this one. I know there’s extra flavoring, but it’s so good!!! It’s like buttery spinach in a cup. I taste the butter popcorn others noted. Excellent milk oolong, probably one of the best I’ve had.

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80
30 tasting notes

First oolong. First grandpa-style brewing. Overwhelming tastes of butter. There’s butter popcorn down there somewhere, and buttered veggies. But mainly just butter and it’s delicious.

Flavors: Butter, Popcorn, Vegetables

Preparation
190 °F / 87 °C 2 min, 0 sec 1 tsp 250 OZ / 7393 ML

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80
56 tasting notes

Brewed grandpa style with about a 1:1 grams/oz tea and water. I’m sensitive to bitterness so I typically do my grandpa style fairly cool.

The water at 175 may be a little cool for this one but the tea did come out delightfully subtle, predominantly green with a mild butteriness, a little like buttered steamed green beans. If you find this tea too popcorn-y I’d recommend it this way but if you like the strong butteriness I’d go gongfu.

Preparation
175 °F / 79 °C 5 min, 0 sec 6 g 6 OZ / 177 ML

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90
943 tasting notes

Here is another tea that I meant to get around to quite some time ago, but just made time for recently. I think I was probably just trying to focus on some of the unflavored teas I had larger amounts of and ended up forgetting about this one, but man, do I wish I had gotten to it a little sooner! This was a very nice milk oolong.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in a 4 ounce gaiwan filled with 185 F water for 7 seconds. This infusion was chased by 14 subsequent infusions. Steep times for these infusions were as follows: 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves emitted pronounced aromas of cream, butter, popcorn, and grass underscored by a faint floral scent. After the rinse, I detected a subtle lilac aroma coupled with more powerful aromas of custard and coconut milk. The first infusion introduced hints of ripe melon, spinach, and honeysuckle to the bouquet. In the mouth, I easily detected gentle notes of cream, butter, custard, popcorn, damp grass, spinach, and coconut milk balanced by subtle traces of fresh flowers. Subsequent infusions introduced a slightly more pronounced lilac presence, as well as emerging impressions of honeysuckle, butterscotch, cantaloupe, honeydew, pineapple, broccoli, daylily shoots, minerals, and bok choy. The later infusions were smooth and silky, offering a subtle mineral presence and lingering hints of cream, butter, coconut milk, popcorn, spinach, broccoli, and daylily shoots.

This was a nice milk oolong. I normally do not enjoy enhanced/flavored Jin Xuans like this, but this one was excellent. It had a wonderful texture, a satisfyingly full body, and a unique, yet approachable mix of aromas and flavors that displayed unexpected longevity. I would have no issue recommending this tea to seasoned oolong drinkers and neophytes alike.

Flavors: Broccoli, Butter, Butterscotch, Cantaloupe, Coconut, Cream, Custard, Floral, Grass, Honeydew, Honeysuckle, Milk, Mineral, Pineapple, Popcorn, Spinach, Vegetal

Preparation
185 °F / 85 °C 6 g 4 OZ / 118 ML

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75
9 tasting notes

I’m still figuring out whether I like this tea or not. I’m leaning more towards enjoying it, then not enjoying it. When I opened the package it smelled overwhelmingly of movie theater popcorn. While that’s not a bad thing, it was a much stronger smell then I was anticipating. I’m on my first steep now, and it has quite an overpowering taste. I hope that when I steep it again the flavor will itself mellow out. It took me a few minutes to figure out what exactly my first flavor impression was but, I finally put my finger on it, it reminds me of artichokes.

Flavors: Artichoke, Broccoli, Creamy, Popcorn

Preparation
185 °F / 85 °C 2 min, 30 sec 1 tsp 7 OZ / 207 ML

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100
1108 tasting notes

Butter and floral sweet, honeysuckle if I squint. And then, slight gentle vegetal green, like quickly steamed young bok choy.

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70
6 tasting notes

Very strong milk aroma and I think therefore it’s missing the complexity. A bit overwhelming for my taste but good to drink on a cold day.

Preparation
195 °F / 90 °C 1 min, 30 sec 1 tsp 5 OZ / 150 ML

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