Jinxuan tea is made from a relatively new tea plant varietal, made popular during the 1990s. It is cultivated in the Nantou region of Taiwan. I used about 7.5 grams of leaf for a 120-130 ml gaiwan. The dry leaf was very green, which indicated that there was a very light roast to it.
Tasting Notes:This particular variety is processed like High Mountain oolong, and it's is similar in color but, has a distinct aroma that blends well with its creamy flavor. The astringency is very nice, and it serves as a wonderful contrast to the creaminess. I could taste the veggie flavors of the tea leaf in the liquor. The tea has a very nice finish, with a kind of butteriness to it. That's the one thing that I like about this tea, is how creamy and smooth it is. There's also a subdued fruity aroma in the tea, that kinda hangs around in the background. It's not as pronounced as the fruitiness one finds in heavily roasted oolong.
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