This Thai high-mountain oolong is made from TTES No. 12 Jin Xuan (金萱, Golden Lily). The leaves are tightly rolled to protect their aroma and open gradually over repeated infusions.
Tasting notes
- Fresh orchid
- Green plum
- Soft creaminess
- Clean, lingering sweetness
Jin Xuan is prized for its naturally smooth texture and floral character. This is the cultivar’s own expression—no flavouring is added.
Brewing guide
Gongfu: 5–6 g per 100 ml, 90–95°C, beginning with 15–20-second infusions.
Western: 3–4 g per 250 ml, 90°C, 2–3 minutes.
Organically grown, not certified organic.
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