Light, creamy, and floral, this tea is on the lighter side of highland oolongs. Due to the nature in which it is grown, it offered a higher yield of tea compared to its lowland counterparts, resulting in its huge popularity. Also known by its western name, Milky Oolong, although this term is often used to denote a Chinese variation of this tea.
History:This tea has a recent history, with the technique being invented in the 1980s by Wu Zhenduo, naming it after his grandmother Jin Xuan, translating to golden daylily, which along with its more western name describes the drink well.
Aroma: buttermilk, floral
Flavor: creamy, floral, buttery
Brewing: 185°F for 2 minutes, Recommended 3g of tea for 6 fl oz water. Let first steep sit a little longer to uncurl the leaves.
