Thé Oolong Jin Xuan bio « Gold Standard »

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Notes de dégustation

À propos de ces notes de dégustation

These are the tasting notes we and others pick up most often. Palates vary, so you may catch some, all, or different ones — flavor is personal and subjective. Nothing is added: there are no added flavorings in this tea. Any notes you find developed naturally in the tea plant through rediscovered artisanal processing techniques.

Crème brûlée Caramel Dattes Amandes grillées

Effets

À propos de ces effets

These are the effects people most often report from this tea. Bodies differ, so treat them as a common guide rather than a promise — most people notice at least one, but what you feel is personal.

Relaxation Légèrement stimulant Sensation de calme

Un excellent thé pour se détendre l'après-midi - ce thé est réputé pour son profil naturellement crémeux et beurré et son arôme floral. Souvent appelé "Oolong au lait".

C'est l'« étalon-or » des thés oolong en général, et c'est pourquoi nous sommes heureux de l'étiqueter comme tel. Pour un moment de soin de soi luxueux et de qualité supérieure, ou un après-midi de détente entre amis, ce thé oolong laiteux et floral sera parfait !

Notes du personnel : Un thé parfait à déguster un après-midi de week-end entre amis. Idéalement infusé par courtes étapes de 15 à 20 secondes, il offrira un arôme doux, beurré, lacté et légèrement grillé. Peut être infusé jusqu'à 10 fois.

Most tea today is roasted using an electric method, because it is faster, cheaper, and requires less skill, thus making it more consistent. This tea was roasted the traditional way: by an artisan's hand, over charcoal embers, using low heat over the course of many days under careful supervision. It takes far more knowledge, fuel, and time than electric roasting, but it rewards the tea with deeper flavor and the ability to age gracefully for decades.

Oolong de haute montagneFermes biologiquesProduction en petits lotsRécolté et façonné à la mainPaiement sécuriséRetours sous 30 jours

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Origine et terroir

Cultivar À propos de ce cultivar Jin Xuan (金萱), also known as Tai Cha No. 12 or Golden Lily, is a Taiwanese hybrid cultivar developed by the Tea Research and Extension Station (TRES) and released in 1981. Bred from Ying Zhi Hong Xin × TTES No. 8, it was selected for high yields, resilience, and pest resistance. Today it is widely grown in mountain regions such as Alishan and Nantou, where cool, misty conditions help develop its character. Best known as a semi-oxidized oolong, Jin Xuan produces naturally creamy, buttery, floral, and fruity notes and can also be made into green or black tea. Its famous “milky” character is entirely natural, coming from compounds in the leaf such as lactones, rather than added flavoring.: Jin Xuan(金萎乌龙) TTES n° 12
Statut: Courant
Méthode de traitement: Moyennement oxydé
Niveau de torréfaction au charbon Why charcoal roasting costs more Roasted by hand over low charcoal embers across multiple sessions and days, far slower than electric roasting. It deepens flavor and lets the tea age well, which is why charcoal-roasted teas cost more.: (65% · Moyen-élevé)

Région: Canton de Ren'ai, village de Faxiang, comté de Nantou, Taïwan
Récolte: Hiver 2025
Altitude: 1089 mètres
Climat: Frais, montagneux, tempéré
Niveau d'oxydation Ce que signifie le niveau d’oxydation Oxidation is what turns green tea into oolong or black tea — as leaves are bruised and rested, enzymes react with oxygen and deepen their color and flavor. Green tea sees almost none; oolong ranges widely; black tea is oxidized fully.: (35% · Moyen)
Style de cueillette Pourquoi le style de cueillette compte Hand-plucking means workers select each bud and leaf by touch, one at a time — far slower and more expensive than machine harvesting, but gentler on the leaf. As labor costs rise, fewer gardens still pick this way, making hand-plucked tea increasingly rare.: Cueilli à la main
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