No. 158 - Taiwanese Jin Xuan Milk Oolong Tea
In 1950 the Taiwan scholar Wu Zhenyi cultivated the Jin Xuan cultivar by using the “No.8 Tai Nong”and “Ying Zhi Hong Xin” tea tree variety. During the following 30 years, Wu Zhenyi choose the best Jin Xuan cultivar by many tests and was later named “No.12 Tai Cha”. In 1981 the Jin Xuan Tea was formally extended. As it is good source for producing best Taiwan teas, it caught many tea farmers’ attention and make it widely planted.
Jin Xuan oolong tea was developed in the 1980s and has white specks in the leaves. The leaves of Alishan Jin Xuan Oolong Tea are grown in the famous A-Li Mountains in Taiwan. At the elevation of 1000 to 1600 meters, the mountainsides are covered with fog or clouds which are ideal for growing Oolong.
Brief Health Info
The substance in the tea helps to prevent the decaying of teeth and halting the plaque build-up and also reduce the growth of glucosyltransferase. Polyphenolic compounds in Jin Xuan Oolong can prevent overall oxidise, and Purine alkaloids have the function of clear free radicals, so that it can have effect of preventing aging.
|Shelf Life||10 Years|
|Packed||United States of America|
|Chinese Gongfu Method (Water Amount)||2.87 fl oz / 85 ml|
|Chinese Gongfu Method (Water Temp)||212 F / 100 C|
|Chinese Gongfu Method (Amount)||7 g|
|Chinese Gongfu Method (Time)||25s, 35s, 45s, 55s, 65s, 75s, 85s|
|Western Method (Water Amount)||12 fl oz / 355 ml|
|Western Method (Water Temp)||212 F / 100 C|
|Western Method (Amount)||1 Tablespoon|
|Western Method (Time)||3-5 Mins (to taste)|