No. 2264

China Golden Jin Xuan Oolong organic

The Jin Xuan cultivar origins from Taiwan and is traditionally processed there into a lightly oxidized Oolong. Due to its versatility, this type of shrub is so popular that it is even processed 2000km further in Yunnan, the cradle of tea, into a dark Oolong that, in addition to muscatel, also has fruity-sweet honey notes and a mellow cup with hints of orange.

1l Sample

(€190.00* / Kilogram) €2.28*

50 g

(€173.00* / Kilogram) €8.65*

250 g

(€164.40* / Kilogram) €41.10*

* Prices incl. VAT plus shipping costs

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Properties

Attributes:	Contains caffeine, To drink cold
Cultivation method:	Organic
Flavour:	gentle aromatic
Growing region:	China
Seals:	Organic cultivation
Taste:	nutty
Tea type:	Oolong Tea
Quality (TGR)	TGR104 \| 110

Ingredients

Organic Oolong Tea

Organic certification

Organic cultivation DE-ÖKO-013 Certified by QC&I GmbH

The organic seal is the European label for organic products and labels our teas from controlled ecological production according to the regulations of the EG-eco-regulation on the organic farming.

Preparation

12 g tea leaves (7 heaped Tealamass) to 1 liter filtered, boiling water. Allow to brew 2 min.

12g / l

100°C

2Min.

More about tea preparation

Oolong from Yunnan

Even in the Chinese province of Yunnan, where black tea is classically produced, there are tea gardens experimenting with innovative production methods. One particularly pleasing result of these efforts is this excellent Oolong from organic cultivation.

The tea garden from which our China Golden Jin Xuan Oolong comes is located in a region between 800-2000 metres above sea level. Due to the enormous altitude, the temperatures fluctuate greatly between day and night, which leads to a lower metabolism. The plant can thus accumulate and store more nutrients, which has a positive effect on the taste. The foggy weather prevails for about 150 days a year and enables the formation of many amino acids in the leaf. The clouds and fog reflect the long-wave rays of the sun, while the short-wave rays reach the plants, creating more phenolic compounds.

With enough hours of sunshine, a strong and complex aroma develops in the tea. Since the garden has been cultivating according to organic methods since 1999, there is already a lot of experience in cultivation and processing.

Which tea cultivars were used for the tea?

Jin Xuan, plucking grade: one bud and one leaf.

What makes this tea so special?

The unique nutmeg and rich honey flavours come from an innovative production method that combines traditional processing of black and oolong tea. This is because, unlike Assamese cultivars, the Jin Xuan cultivar is made from smaller leaves that are well suited to oolong. After the leaves are hand-picked, they are laid out to wilt. It can take up to 8-9 hours for 30% of the water content to be reduced and the texture of the tea to soften.

The tender tea leaves are shaken in bamboo baskets at room temperature for 20-30 minutes, which causes the corners to start oxidising. The leaves are then rolled for 8-15 minutes and moulded for 30-60 minutes. The shaking, rolling and shaping process are the cause of the slow and incomplete oxidation of this particular oolong tea. Finally, the tea is dried for 15-20 minutes. This preserves the unique character of the tea and makes it durable.