Taiwan Milk Oolong | Jin Xuan Nai Xiang Wu Long

This middle oxidized Oolong is a remarkable example of terroir driven, single cultivar tea at its best. From the mountains of Shimizu, Koushun is a single cultivar, middle oxidized Oolong with all the attributes of mountainside tea: an exotic and enticing aroma, beautifully rolled needle shaped leaves and a pure color of a brew.

A tea combining a sweet to intoxicating aroma of Osmanthus with a natural fruity base of Taiwanese Oolong. The recipe for this tea has been known for very long, and has been popular particularly amongst women, who have always believed that the tea is capable of accentuating their beauty. In any case this is a pleasant tea for serving to your close friends at any time of the day.

This tea is a legend, whose existence dates back to the beginning of the 18th century (Dao Guang), and during the reign of the Qing dynasty was given the title “King of all teas”. It has a full, dense taste of mountain Oolong, with a specifically sweet finish, and after a few small sips creates a floral aroma in the mouth, which lasts for several minutes, which few teas can achieve.

Dan Cong is a very old tea which dates back to a period 900 years ago, and its leaves originate from the Shui Xian tea plant, which grows upright from a single trunk, with branches opening outwards like umbrellas. The slightly crinkled, long brown leaves are very aromatic and produce a sweet infusion with a peach flavour, reminiscent of the popular Chinese longan fruit (with a taste similar to lychee).

One of the best quality Taiwanese Oolongs, which in other respects differs immediately from the others.The tea offers the complex, honey-tinged flavour of Oolong teas in combination with the fullness of black teas. Here we can observe a slightly spicy taste and aroma reminiscent of Keemun teas.