Considered a great entry-level tea because of its unique dairy aroma, creamy texture and minimal astringency. In fact, some might better recognise this tea by its other name, Milk Oolong. There are two types of this tea on the market, natural and artificially scented. Ours is entirely natural, and whilst not as milky, we believe this version achieves a superior balance of flavours. The Jin Xuan cultivar was developed by the Tea Research and Extension Station (TRES) in 1980 and selected precisely for its milky profile – the result of higher levels of naturally occurring lactones – as well as its large, high-yielding leaves and strong natural pest-resistance. Our version is grown at a fairly modest altitude, in the subtropical regions of Taiwan. The lower elevation ensures warmer days and more sunshine due to less mountain cloud cover. This results in faster plant development, which in our opinion is actually desirable for this tea as it further emphasises the delicate vegetal notes which pair well with the milky flavours. Our price point for this tea is slightly higher than most vendors and this is because, despite being grown at lower altitude, it remains entirely hand-picked. This is evidenced by the consistent pluck size and intact whole leaves, which allow for more brewing control and the ability to produce a more nuanced infusion. Also known as Tai Cha #12 or Golden Lily.