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Oolong
Milky Wulong
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Pure Wulong
Main flavour: Milk.
Tea research institutes were established in Taiwan during the Japanese occupation of the Second World War. Tai Cha n°12 was officialised “Jin Xuan” in 1982, a hybrid which wasn’t cold resistant but which could produce between 30 and 50% more than the classic Taiwanese wu longs (Chin shin). It is extremely creamy or milky in taste, a sort of amplified version of the buttery flavours in a Jade Wu long. Jin Xuan shrubs were implanted in Thailand by the Taiwanese diaspora and are also very popular in continental China.
IngredientsLactose Semi-fermented tea
- Country of Origin China
- Moment Day Evening
- Preference Flavoured
- Brewing Time 5-7 min
- Available as loose tea Yes
- Day
- Ingredients Lactose Semi-fermented tea
- Temperature 90°C
- T-CODE 0622
