1. History: The "Golden Daylily" Project
In the 1970s, Taiwan's tea industry was struggling. The traditional cultivars like Qing Xin were fragile, slow-growing, and only thrived on high, expensive mountains.
The TRES (Taiwan Tea Research and Extension Station), led by the legendary "Father of Taiwan Tea" Dr. Wu Zhenduo, spent 27 years developing a solution. They needed a plant that was:
1. High Yield: Grew fast and produced more leaves.
2. Hardy: Could resist pests and grow at lower, hotter altitudes.
3. Delicious: Had a unique flavor to distinguish it from competitors.
The winner was Strain #2027, officially released in 1980 as TRES #12. Dr. Wu named it "Jin Xuan" (Golden Daylily) in honor of his grandmother. It was an instant hit, saving the livelihood of thousands of lowland farmers.
2. The Chemistry: Why Does It Taste Like Milk?
The "Milky" flavor comes from a specific group of volatile organic compounds called Lactones.
While Linalool smells like flowers and Leaf Alcohol smells like grass, Lactones smell like fat, wax, and coconut.
Key Molecules in Jin Xuan:
1. Jasmine Lactone: Fruity, creamy, peach-like.
2. Coumarin: Sweet, vanilla-like, hay-like.
3. (Z)-3-Hexenyl Hexanoate: Green apple and pear.
When lightly oxidized and roasted, these compounds combine to create a sensory illusion of sweet cream or buttered corn. This aroma is naturally subtler than artificial flavoring, lingering in the back of the throat rather than exploding in the nose.
Expert Tip: Real vs. Fake
Natural Jin Xuan: The dry leaf smells grassy and floral. The milk note appears only after brewing and is subtle, often described as "Buttered Edamame." The flavor fades naturally over 3-4 infusions.
Flavored "Milk Oolong": The dry leaf smells aggressively like vanilla or condensed milk (often masking low-quality tea). The flavor is overwhelming in the first cup but disappears completely by the second brew because the surface oil has washed off.
3. Jin Xuan vs. Qing Xin: The Rivalry
Jin Xuan is often compared to Qing Xin (Green Heart), the king of High Mountain tea. While Qing Xin is aristocratic and floral, Jin Xuan is populist and creamy.
| Feature | Jin Xuan (TRES #12) | Qing Xin (Green Heart) |
|---|---|---|
| Flavor | Cream, Butter, Sweet Corn | Orchid, Forest, Mineral |
| Texture | Thick, Smooth, Oily | Crisp, Clean, Refined |
| Altitude | Low to Mid (400m - 1200m) | High (1200m - 2600m) |
| Leaf Shape | Oval, Wide, Obtuse Angle | Narrow, Pointed, 45° Angle |
| Price | Affordable / Everyday | Premium / Expensive |
4. Brewing Physics: Maximizing Creaminess
Jin Xuan is a hardy leaf that can withstand higher temperatures, but to maximize the "Milky" sensation (which is partly texture/pectin), you need to manage the extraction.
The Temperature: 95°C - 100°C.
Unlike Green Tea, tightly rolled Oolong needs heat to unfurl.
The "Rinse": Always do a quick 5-second rinse with boiling water. This warms the pot and starts the opening process. Smell the wet leaves immediately after the rinse—this "Hot Scent" (Re Xiang) is the best time to detect the natural buttery notes.
The Vessel: A porcelain Gaiwan is ideal for smelling the aroma. A high-fired clay pot can help round out the texture, emphasizing the creamy mouthfeel.
Taste the Real Thing
We have sourced Authentic, Unflavored Jin Xuan from the Alishan region. Experience the natural butter notes without the chemical aftertaste.
Shop Authentic Jin Xuan
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