Milky Oolong
Milky oolong (scientific name as JinXuan) is surely the most well-known Taiwan oolong around the world. JinXuan is developed by Taiwan government in 1981 and is suitable to produce black tea & oolong tea; despite of its outstanding resistance against blights, it wasn’t widely accepted due to its “wired” flavor of milky aroma complemented by floral notes; what sounded charming nowadays might be considered bizarre decades ago.
reels:https://trilliant-tea.com/wp-content/uploads/2024/12/4-milk-oolong.mp4
High Mountain JinXuan, hand picked
The best expression of its milky aroma resembles the scent of crème caramel; beyond its aroma, Jinxuan tea offers a silky-smooth texture, enhancing its overall flavor with a distinct creamy richness. We have to bear in mind that “creamy” is a note or a sensation, but not a flavor; there are many flavored milky oolongs in the market made by essence with strong and stiff smell to provide a “milky flavor”, but how can any natural tea have such strong, unchangeable, rigid and long-lasting flavors?
reels: http://Red soil hills, characterized by fertile soil rich in minerals and excellent drainage.
hills JinXuan, machine picked.
The estate located at the altitude of 450 meters, Red soil hills, characterized by fertile soil rich in minerals and excellent drainage. tea leaves harvested by machines at around am10:00 have no dew attached; such low moisture content status is perfect for tea production. Due to the intense sunlight and the micro-climate here, the Jin Xuan tea from this area exhibits a more pronounced and intense floral aroma, along with subtle creamy notes. The inexpensive price makes it a good choice for oolong tea beginners.
High Mountain oolong
High Mountain Oolong refers to tea grown at altitudes exceeding 1,000 meters. The uniqueness of it lies in the large temperature differences between day and night, which contribute to its superior quality. Mornings marked by intense sunlight, while heavy fog in the afternoon, followed by a sharp drop in temperature after dusk. Combined with the moist oceanic air currents sweeping through the mountains, these conditions result in thick tea leaves, rich in pectin, and high in sugar content.
reels: https://trilliant-tea.com/wp-content/uploads/2024/12/13-hi-mountain-ol-chinshin.mp4
DongDing oolong
Dongding oolong is the most renowned artisan tea in Taiwan for its sophisticated producing processes. It requires mature leaves which contain abundant catechin and other inner materials in order to be transformed during the withering and enzyme interacting periods. Based on the finished “raw tea”, a roasting journey of few days up to few weeks then starts. From low temperature to release odd tastes, then higher temperature to craft different flavors of biscuits, sugar or honey, then another roasting to fix the final tastes.
Dark roasted oolong
This is the most unique tea among all. fine selected teas with sufficient transformation to undergo repeated roasting for few days, then it develops a rich flavor reminiscent of dark chocolate or black coffee, with a citrus-like sour end notes. Even when drinking neat, it remains pure, smooth and sweet. What makes it even more special is its rich and full-bodied texture, making it an excellent choice for milk tea with sugar. (Note: All flavors come from oxidation and roasting, no essences nor flavor agents added!!)
Baozhong
The genuine Formosa Oolong back to 1920s. Taiwan tea makers improved oxidation and kneading processes learnt from China; the withering created much stronger floral scents, while the twisted leaves released aromas rapidly. This tea was taken to Paris for World Expo in 1925 and soon known by the world for the name of “Formosa Oolong”.
Sijichun
Four seasons oolong tea is Taiwan native cultivar with strong floral scents. This tea has 6 harvests in a year thus it’s named as “Sijichun”, which is the meaning of “Spring of four seasons”; it’s the most widely adapted tea in beverage and bubble-tea markets due to its attractive prices, tender notes of ginger lily, and highly compatible with different fruits & juice.
ruby Black Tea
Ruby, alias Taiwan Tea #18, is the indigenous cultivar and only available in Taiwan. The government bans the exports of this cultivar to keep the exclusivity of the flavors. Chilly notes of mints and characterful scents of cinnamon and woods. High viscosity, smooth and lingering mouthfeel. the astringency is ultra low even after long steeping.
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