喜 Hí. 2025 Winter Light Oxidized Rolled Oolong
Notes & Flavors
Nori, Pineapple, Sea Salt, with a Milky Undertone
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
Winter 2025
Cultivar. JinXuan
DingHu Region. 1400 m
Oxidation Level. Light
Roasting Degree. None
This light oxidized Oolong is produced in Mt. ALi (ALiShan) - DingHu region on a regular seasonal basis. Its iconic JinXuan cultivar aroma presents profoundly and keeps reminding us why the cultivar earns its nickname the "Milky Oolong". The tea liquid is smooth and tender without bitterness; the notes flourished with a veil mixed with milk, Nori, and pineapple scent.
Based on the amount of yield in recent years, no doubt that the cultivar JinXuan 金萱 is currently the most popular cultivar amongst the Taiwanese tea production community.
There are several factors to support JinXuan‘s popularity. First, its high adaptability— it is fine to craft JinXuan into PauTsiong, Light Oxidized Rolled Oolong, Roasted Rolled Oolong, Iron Goddess, Black Oolong, Black Tea, or even Oriental Beauty. JinXuan is a very versatile cultivar for producing semi-oxidized to full-oxidized tea.
Second, the cultivar JinXuan performs excellently in disease resistance by nature. In interviews with farmers in southwestern Taiwan, many had told us that cultivating JinXuan actually helped them to transform their practices from conventional farming to natural or organic farming because less fertilizer and pesticides are needed. In a healthy, well-managed agricultural environment, JinXuan can grow luxuriantly with minimum assistance from humans.
Third, the Light Oxidized Oolong crafted with JinXuan sometimes would be titled the “Milky Oolong” for the tea contains natural milky notes. It is a blessing that when this cultivar is lightly oxidized, a natural milk-like scent would be brought out and it is quite a charm to the consumers. When the oxidation level is raised, the smell then may change to tropical fruity notes such as green mango or kiwi. Furthermore, if the tea leaf gets properly post-roasted, it is common to sense pineapple and citron daylily from the tea.
JinXuan-crafted-oolong is a sweet starting point for people who is new to low oxidized Taiwanese tea: the characteristics of such light oxidized oolong are easily perceivable.
About this tea
The easiest way of brewing
light oxidized rolled oolong;
Hot & cold
Hot Brewing
1. Place 5 g tea leaf in a pot with a capacity of 500 to 550 ml
2. Fill the pot with 100°C hot water and let the tea steep for 10 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 100°C hot water for more infusions
Cold Brewing
1. For every 500 ml tea, use 5 g tea leaf
2. Steep the tea leaf with water for 12-15 hours in a 4-6°C environment (regular household refrigeration)
3. Pour the tea out and enjoy it
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
Tasting light oxidized
rolled oolong
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.
2. Place 6 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.
3. Fill the pot with 100°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.
4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 100°C water into the pot.
*Second & Third Infusion: 30-40 sec.
*Fourth & Fifth Infusion: 40-50 sec.
*Sixth & After: 60 sec. and longer
Please use soft drinking water for brewing, ideally with a TDS below 100 ppm and a pH between 6 and 7
台灣阿里山頂湖金萱種
清香型球形烏 龍茶 癸卯兔年冬茶
鹿野茶房評選：選品。
常常喝，好好喝。
來自阿里山頂湖茶區，高海拔清香型烏龍茶的入門款。鮮爽微澀、飽滿海苔香、回甘度好。以金萱品種製成，茶味可親迷人，適合天天飲用。
金萱種的標誌性香氣是討喜的奶味、青芒果和鳳梨甜。受西方饕客所愛而暱稱其為Milky Oolong。
兼以適製性高，無論綠茶、白茶、烏龍茶、紅茶各種茶湯做來圓潤不澀口，是年輕一輩製茶師的入門愛。
種植上也擄獲茶農的心：樹勢茂盛，抗旱又抗蟲，一年可至四採。不只已成為目前全台灣種植面積最廣的品種，也在許多東南亞茶區如泰國、越南生根茁壯。