Jin Xuan Milky

Jin Xuan Milky – Oolong Tea

Origin: Taiwan

Infusion Temperature: 90° Celsius

Infusion Time: 2-3 minutes

Serving Size: 3-4 grams/200 ml

Often referred to as the “Milk Oolong” due to its naturally creamy profile, Jin Xuan Milky Oolong is one of Taiwan’s most beloved tea cultivars celebrated for its signature notes of sweet cream, fresh butter, and delicate florals. This particular batch, harvested during the Spring at a high elevation of 1,400 meters, is a premium, unflavored expression of this classic tea-elevated by the skill of Mr. Yiming, an experienced Taiwanese tea farmer whose organic cultivation and masterful processing bring out the finest qualities of the Jin Xuan Milky leaf.

Unlike artificially flavored oolongs sometimes marketed under the name “Milky Oolong,” this Jin Xuan Milky is 100% pure and naturally aromatic, its smooth and buttery taste a true expression of terroir, cultivar, and craftsmanship. The combination of high mountain cultivation and a light oxidation level (15%) lends this tea both a soft, creamy body and a clean, floral finish-a refined, elegant tea with extraordinary balance.

Jin Xuan Milky vs. Milky Oolong to full understanding the difference here a detailed explanation. Jin Xuan Milky is the name of the cultivar developed in Taiwan in the 1980s and used to make lightly oxidized oolongs with a naturally creamy flavor. When these teas gained popularity internationally, especially in Europe, Russia, and the United States, some producers in mainland China began marketing a different product: a low-oxidized oolong artificially flavored with milk essence or dairy-based flavoring sold as Milky Oolong.

Unfortunately, the commercial success of flavored Milky Oolong has overshadowed the authentic, high-quality Taiwanese Jin Xuan Milky, which remains one of the most subtle and genuine expressions of milk like aroma in tea with no additives needed.

This high mountain Jin Xuan Milky opens with aromas of steamed milk, orchid, and light osmanthus, followed by a mellow, buttery palate that lingers with notes of sweet cream, garden herbs, and alpine air. Its high elevation cultivation ensures a vibrant character shaped by strong day-night temperature variation, resulting in a tea that is both fresh and full-bodied, yet never overpowering.

Brewing Recommendations:

Gong Fu Cha Infusion Method (Recommended):

• Vessel: Gaiwan or small teapot (120-150 ml)
• Serving Size: 5-6 grams
• Water temperature: 90-95°C
• Steep time: Start at 20 seconds, gradually increasing
• Infusions: 6-7, revealing layered complexity over time

Western Brewing Style:

• Serving Size: 3-4 grams per 200 ml water
• Water temperature: 90°C
• Steep time: 2 minutes
• Reinfuse up to 3 times, increasing steep time slightly each round

While many Jin Xuan Milky teas are grown at lower altitudes 200-300 meters, this high mountain version from 1,400 meters benefits from cooler temperatures, misty mornings, and rich soil-factors that enhance the aromatic oils in the leaves and produce a more refined and clean profile than their lower-grown counterparts.

This Spring harvest of high mountain Jin Xuan Milky Oolong is a masterful expression of Taiwan’s tea culture-pure, naturally sweet, and lovingly
cultivated. Ideal for both newcomers and connoisseurs, it’s a tea that comforts and impresses in equal measure. If you’re exploring the world of Taiwanese oolongs, this is an exceptional place to start or to return to, again and again.