OOLONG TEA: Songboling Jin Xuan, Taiwan

Songboling Jin Xuan
Oolong tea, Taiwan

Flavour: floral, milky, vegetal ~ fresh and lively
These lush leaves grew in the village of Songboling, within Ming Jian township, Nantou, central West Taiwan. The cultivar is Jin Xuan, famous for creating the well-known ‘milky oolong’ style of tea.  

Harvested on 10 February 2024, these leaves steep into a lively infusion with notes of flowers and steamed milk and a vegetal hint of zucchini and artichoke in the tail.

The Wang Family has been involved in Taiwanese tea for many generations. The company is now run by brother and sister duo Joshua and Ivy Wang, who have a passion for sustainable and environmentally friendly practices and sharing the best tea that Taiwan has to offer.

Preparation: Steep for 3 minutes at 85-90°. Four infusions. 

Infusions: specialty tea leaves can all be steeped at least twice, and often more, so each 3 gram serve (150 mls - a standard teacup size), will give you two cups ('infusions') if you steep the leaves twice. On the back of your pouch under 'Steep', you can find the number of infusions for your tea.

If you infuse your leaves at least twice, your pouch will give you the following cups of tea (or more if you infuse your leaves more times):

50 grams - 33 cups
100 grams - 66 cups
200 grams - 133 cups

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