The Tao of Tea, Pure Leaf, Organic, Teaware, Herbs, Yixing

Golden Lily
Oolong Teas

Native Name: Jin Xuan

Origin: Woo She, Nantou County, Central Taiwan

Plucking Season: Early Spring

Introduction: Grown at an altitude of 1100 meters in Central Taiwan, Golden Lily ‘Jin Xuan’ represents a distinct tea plant varietal (approximately ten percent of all plants in Taiwan), native to the Taiwanese oolong family.

Oolong Family and Golden Lily
Although several varietals and processing techniques comprise the family of oolongs, each having its distinct flavor profile. They can broadly be categorized into two distinct types. One type has long sideways twisted leaves like the ‘Phoenix’ and ‘Wuyi’ oolongs of mainland China and the ‘Baozhong’ of northern Taiwan. The second type includes tightly rolled leaves such as ‘Tieguanyin’ and ‘Golden Lily’.

Technique
After the newly sprouted top leaf bud and two leaves are plucked, they are ‘withered’ in the sun for a few hours to reduce moisture. Once suitable suppleness is achieved in the leaves, traditional rolling techniques are applied in conjunction with light roasting. Golden Lily leaves maintain a soft green color.

Best Season
Golden Lily is best during spring (march-april) and winter (october-november) time periods.

Judging Quality
Apart from elevation, season and age of the plants, oolongs can be evaluated by the quality of leaf and the processing art. The leaves should be tightly rolled and should not crumble with gentle pressure (crumbled leaf is a sign of over-roasting or stale leaf).

Flavor Profile: Smooth, toasty, slightly floral aroma and flavor.

Ingredients: Oolong Tea Leaves

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F-200°F (82°C-93°C)	Best with Spring water	1	3-4	2-3

To learn about Water Quality click here

Oolong teas can be brewed in a variety of styles.
For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s tightly rolled leaf requires fairly hot water despite its lower oxidation. We recommend a temperature of 180 to 200 F to bring out its full its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive “Kung Fu” from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.


Purchase Options
By the Ounce - $ 3.00 (Out of Stock)

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