Eco-Cha Tea Club: Award Winning Roasted Jin Xuan Oolong Tasting Notes
With the first brew poured off, the freshly brewed leaves carry a strong roasted character with rich, hearty, fireside notes. After the second brew the aroma of the brewed leaves turns a bit fruity, with warming spice sweetness reminiscent of pumpkin pie. The first brew has a roasted flavor upfront followed by a sweetness like grilled fresh corn. The second brew brings out a more balanced, rich, complex character and smooth texture – a much more integrated flavor profile.
There's a solid roasted base combined with a tanginess that brings out the complexity of flavor like caramelized apples, but followed by a clean subtly astringent finish that makes it refreshing rather than heavy. These leaves have brewing endurance. They can be brewed 5 to 6 times and still produce a full flavored brew. From the third brew on, the flavor becomes a bit lighter but also more vibrant in character. Cashews and citrus are pronounced. Overall, it's a very well balanced brew, with a complexity that makes it difficult to pinpoint a particular flavor or even character. This is the effect that a quality Dong Ding Oolong should achieve, and this is even more challenging when Jin Xuan leaves are used.
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Here's a list of the top 10 teas that Taiwan is most famous for, followed by a brief description of each one. The word Oolong refers to any type of partially oxidized tea i.e. from 5% to 85% oxidation. It also refers to specific processing methods that clearly distinguish it from Green and Black Tea types.