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“Tastes like fresh rain dripping from spring blooms…I oversteeped the third infusion and it was still preciously sweet. Creamy but not thick. A darling tea!” Read full tasting note
“Smell: Before brewing, the leaves smell sweet and silky. Tea liquor smells like typical oolong Flavor: I like how the buttery and vegetal flavor is very faint, but it enhances the creamy flavor....” Read full tasting note
“My first oolong (not counting some of DAVIDs’ crazy blends that hardly count), and I’m happy to say I’m really enjoying it. Wonderfully light with a prominent butter note and complementing floral...” Read full tasting note
“Brewed in a Gong Fu for a total of 8 steeps. The tea is floral, buttery with a taste of pine nuts. It is slightly grassy and it is refreshing. I found the butter and cream taste came out more at...” Read full tasting note
From Camellia-Sinensis website: The Jin Shuan cultivar is prized in Taiwan for its floral character and texture reminiscent of cream and butter. The full-bodied liquor is both delicate and rich. The taste of flowers (lily, dandelion) and pine nuts harmonizes to make this one of our mildest and most refreshing wulongs.
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Smell: Before brewing, the leaves smell sweet and silky. Tea liquor smells like typical oolong
Flavor: I like how the buttery and vegetal flavor is very faint, but it enhances the creamy flavor. Its a very tasty, with mild flavor, that ends on a sweet note.
Reminds me of: Somewhat reminds me of DavidsTea’s milk oolong, but the flavor doesn’t jump out at you.
Steeps:3 (+ rinse)
My first oolong (not counting some of DAVIDs’ crazy blends that hardly count), and I’m happy to say I’m really enjoying it. Wonderfully light with a prominent butter note and complementing floral and grassy notes. I can see the hint of pine nut as well (one of my favourites). All in all, very nice!
Flavors: Butter, Creamy, Floral, Grass
Brewed in a Gong Fu for a total of 8 steeps. The tea is floral, buttery with a taste of pine nuts. It is slightly grassy and it is refreshing. I found the butter and cream taste came out more at the end then at the beginning.
This is how I brewed it:
90 degree Celsius water
Gong Fu
Rinse
first THREE steeps 25 seconds
and each steep after the first three is doubled in time
Flavors: Butter, Cream, Grass, Nuts
I’m drinking the winter harvest version. You know how your life seems to progress from a love of simple, bold flavors (Hi-C?) to, say, fine Burgundies (yeah, I’m old) that you never would have remotely liked as a kid? I think I’m somehow enjoying this relatively more delicate but creamy, sweet, thick Jin Shuan at least as much as I ever enjoyed the bolder, crazier versions I’ve tried. I think it’s satisfying, thick body makes up for the relatively delicate (but delicious) flavor.
