The Jin Xuan cultivar origins from Taiwan and is traditionally processed there into a lightly oxidized Oolong. Due to its versatility, this type of shrub is so popular that it is even processed 2000km further in Yunnan, the cradle of tea, into a dark Oolong that, in addition to muscatel, also has fruity-sweet honey notes and a mellow cup with hints of orange.
12 g tea leaves (7 heaped Tealamass) to 1 liter filtered, boiling water. Allow to brew 2 min.
