金萱烏龍茶 - Jinxuan Wulong
From the TTES No. 12 cultivar, this particular Taiwanese tea is known as "Milky Wulong" due to its subtle milky aromatic notes, which come naturally from this cultivar (Camellia Sinensis Var. Sinensis Cultivar TTES No. 12).
The cultivar's initials are the registration of TRES (Taiwan Research and Extension Station), the research center for tea in Taiwan. They exhaustively study tea plants and experiment with crosses between different varieties and cultivars to achieve new results.
TTES No. 12 was discovered in 1982 after years of research, it is the cross between the plants "Tai Non No. 8 and In-Zhi-Hong-Shin". On our Instagram profile you can see a short video where we explain some details of this cultivar.
Terroir
Harvest area: Alishan, 800 masl
County: Chiayi
Country: Taiwan
Season
April 2025, Spring
Brewing recommendations
- Teapot: Clay or porcelain.
- Serving: 6g tea per 100ml water.
- Temperature: 95°C - 100°C.
- Suggested brewing time:
- 50 seconds
- 35 seconds
- 45 seconds
- Increase 10 - 15 seconds for each subsequent brew
Please feel free to adjust according to your preferences and mindful of the quality of water you use.
Tasting notes ISO 3103:
Creamy notes are obvious. Floral and cooked vegetable notes are present in a balanced way. Summer flowers, steamed chard, cooked peas as well as pastry cream.
Medium body, lasting floral aftertaste.
Normal bitterness for Wulong tea, with slight astringency
