Green tea with the taste of milk is called. Milk Oolong Tea - Myths and Legends


Nai Xiang Jin Xuan   - this is the famous oolong tea, which has a milky aftertaste, so to speak, from birth, and not added during processing.

The homeland of this oolong is Taiwan, a mountainous region of Nantou. The height of the plantations is 700-1000 meters.

The taste and aroma of Nai Xiang Jin Xuan (Golden Flower with Milk Aroma) is very bright and at the same time delicate, caramel and creamy. This is ideal for a first time meeting with oolongs, because almost everyone likes it.

How to brew Nai Xiang Jin Xuan

For 100-150 ml we take about a teaspoon of dry tea leaves.

We warm the kettle with boiling water, put tea leaves in it, fill them with water at a temperature of 80-90 degrees and pour this first water. It can be used to heat cups.

The second fill - this will be ours. You need to insist it for about two minutes, each time by 10-15 seconds increasing the brewing time. The number of brews is up to 7.

All figures, of course, are approximate, yours may turn out to be slightly different over time. Someone loves stronger, someone the other way around.

How to brew:

90-100C, 150 ml.

Time

1 minute

amount

1.5 teaspoons, 2 gr.

When to drink

Any time of the day

Tea leaves

Brew up to 3 times



Other names: Taiwanese Milk oolong

About Tea Nai Xiang Jin Xuan

Nai Xiang Jin Xuan Oolong   (Oolong Nai Xiang Jin Xuan) comes from Taiwan. The name Nai Xiang means "Milk Fragrance." This Oolong tea is widespread and very popular in Taiwan because of its excellent unique taste and reasonable price. This tea has gained great popularity in the United States of America and Russia.


Jin xuan   (金 萱; pinyin: jin xuan; literally "Golden Daylily") is a type of tea that is a variety of Oolong tea, which was found in the 1980s. Tea is also known as Milk Oolong Tea (Nai Xiang). It originates from Taiwan. The taste is light and floral, sometimes compared with milk. This type of tea can be grown at high altitudes, and income is 20% higher compared to traditional teas. These circumstances made it one of the most popular teas among farmers in Taiwan and Thailand.

The widely advertised milk flavor of Jin Xuan is not always natural; the taste of this tea is often achieved through aromatization. The usual method of flavoring in the future to emphasize the characteristic oily taste is to dip or steam in milk before frying. However, this quality varies endemic and similar taste enhancements can be obtained by additional oxidation. Reputable dealers usually state whether it is real or flavored oolong. Flavored Jin Xuan can be recognized before soaking. The added flavors significantly mask the natural taste.



Tea Sommelier Comment

Our tea producer produces pure, tasty and very floral teas. We believe that this particular Jin Xuan is richer, more perfect, velvety, in a cup, which makes it so outstanding. Jin Xuan tea bushes are stronger and larger than Alishan local tea bushes, and the leaves are thicker and less delicate. This gives Jin Xuan a higher percentage of amino acids in the cup, which gives a pleasant density in the mouth.

The aroma of fresh leaves from these tea bushes, which turn into a soft, creamy, milky aroma that makes this tea so desired. Try our milk oolong, and you will see that it has a very low astringency and an abundance of natural sweetness. This tea has been very lightly roasted, which enhances the milky aroma.

All the great oolongs of Taiwan begin with certain varieties of tea bush, which, combined with the unique terroir of each place, affecting the taste of tea. Although Jin Xuan is a relatively new variety (found in the 1980s), it is now one of Taiwan's four main tea varieties (dozens of varieties and varieties grown throughout Taiwan) and a popular oolong variety.

Is milk oolong related to milk?

Real Taiwanese oolong tea is very tasty and popular in Taiwan and also abroad. However, it is important to understand that milk is absolutely not involved in the production of genuine Taiwanese. milk tea. Usually, several legends are formed about the oolong of this variety:

This is tea collected from tea bushes that was irrigated with milk before harvesting;
  tea from tea leaves that have been soaked in milk;
  tea from tea leaves was processed with boiling milk during the production process;
  tea leaves that were suspended over a bath of boiling milk before drying.



Milk ... seriously? Taiwan is not rich in milk (as in fact, many parts of Asia). In any case, our customers can be sure that our oolong is genuine and should not be confused with Chinese fakes, which were artificially aromatic with the so-called “creamy” aroma. Real oolong is a natural Taiwanese original, and never saw milk.

History of Oolong Nai Xiang Jin Xuan

Milk Oolong, of course, is just a name. In fact, this tea is called Jin Xuan Oolong Tea (No. 27), and it was discovered by TRES (Research Center) in 1981. TRES experimented with new varieties of tea, and apparently asked the local farmer to plant this variety of tea on his farm. It was a practical instant success. Everyone wanted to know the name of this fantastic tea. Since the farmer did not understand anything, he returned to TRES and noticed a signature that reads “2027”. Therefore, he called the new tea "No. 27." Jin Xuan has since become one of the four main tea varieties.



Naturally grown and processed, Jin Xuan has a delicate creamy flavor, which can sometimes be further enhanced by prolonged oxidation and / or light frying. Jin Xuan, which was grown in elevated regions, will have a brighter creamy flavor.

Brewing Guide

How to buy Nai Xiang Jin Xuan

To buy Taiwanese Oolong, click on the "Add to Cart" button and fill out the phone and address form. Our specialist will contact you and tea will be on your table during the day. Enjoy it! We give a gift (which you can choose yourself) for each purchase.

Thursday, 1 November, 2012

Milk Oolong tea: a brief description.

The traditional way of brewing Milk Oolong tea is called "the highest tea mastery" - the Gongfu Cha tea ceremony. Only in the process of conducting it is possible to enjoy the changing milky aroma and taste of this tea - as light and delicate as a breath of summer breeze. For this ceremony, Milk Oolong, a teapot (or Gaiwan), a “teapot of justice”, a container for exploring tea, and, of course, tea bowls are needed.

In addition to the above “tools”, we will need good water. Of course, the ideal here is the water of mountain springs. But bottled is also good for us. What can not be used in any case is the tap water. It can spoil even the highest quality and most delicious Chinese tea.

So, first you need to warm up all the tea utensils. To do this, pour boiling water over it. While you are warming up the dishes for future tea drinking, your guests can get acquainted with tea. Believe me, there is something to see here. After all, Milk Oolong tea is whole tea leaves carefully twisted into small granules of saturated green color and giving a little turquoise. They are not only beautiful in appearance, but also have a delicate and at the same time rich creamy aroma. Allow the guests to fully breathe it and remember it, forever imprinting it in their heart.

When the dishes are warmed up, you can start brewing Milk Oolong. To do this, in a teapot with a volume of 100-200 ml, you need to pour 7-8 grams of dry tea and pour it with hot water, brought to a temperature of 90-95 degrees Celsius.

After 10-15 seconds, the first tea leaves merges. It is necessary only in order to revive the tea leaves, prepare them for the next bestowal of taste and aroma, and also clean them from tea dust.

Immediately after this, a second portion of boiling water is poured into the kettle. This tea leaves can already be drunk, enjoying the taste and aroma of condensed milk and caramel. For this, the infusion, aged for 15-60 seconds, is poured into the “teapot of justice” and is already poured from it into bowls. When this tea is drunk, a new portion of boiling water is poured into the brewing tank. These manipulations can be performed up to 7 times. At the same time, the taste and aroma of Milk Oolong will change from tea leaves to tea leaves.

How to store Milk Oolong tea? This type of tea is best stored in an airtight container separately from other teas and other products that have a strong smell. It is preferable to use a porcelain container with a tight-fitting lid, which will prevent the aroma of Milk Oolong from evaporating, and the tea itself can absorb the smells surrounding it.

Tea is pleasant to drink in a relaxed, pleasant state. It will help to achieve this state of meditation for relaxation, health and recovery from the site meditacii-slushat.ru, listen to it (14 minutes):

Lightly fermented flavored tea, belongs to the category of hemispherical oolongs. Grows in the territory of China, Fujian, the homeland and on the island of Taiwan, the economy of Song Po. The Chinese name is Nai San Jin Xuan, which literally translates as a fiery flower with a milky aroma. Sometimes the Chinese call milk oolong - Nu Nai Cha or just milk tea. Nai Xian today is one of the most popular teas in the world and continues to win the hearts of tea lovers.

The origin of milk oolong

In 1989, the Son Po farm in Nantou County produced a very rich harvest of Oolong tea. Due to the unusual weather conditions for this area, Jin Xuan turned out to have a slight milky flavor on the palate. Such tea was immediately liked by customers and was immediately purchased, received the name Nai Xiang Jin Xuan. With increasing popularity, milk oolong began to be produced on the mainland in Fujian. But due to other climatic conditions and a different chemical composition of the soil, the tea turned out to taste normal. In order to achieve a milky flavor, the Chinese began to flavor tea with extracts from sugarcane and coconut oil.

Production Nai Xian Jin Xuan

Plantations are located in the Yushan Mountains at an altitude of 400-500 meters. Collection occurs 4 times a year. Pickers tear off mainly the top two or three leaves. Then the raw materials are sent to the factory, where they are dried on special mats. Next, the tea is sent for processing.

The main stages:

  • Wilting.
  • Shaping. Raw materials are processed in a special drum, which creates a hemispherical twist.
  • Final drying.
  • Treatment. In the case of Chinese jin xuan, extracts, oils or flavors are added.

At the end, tea is given a break and sent to the sorting shop, where after the distribution of grades, it is packaged and sent to retail outlets.

Tasting Nai Xian

  • Color infusion: light green to golden yellow
  • Scent: notes of fresh milk with mountain herbs.
  • Taste: milk with a light sweetness.
  • Aftertaste: tender, creamy.


Milk Oolong - effect and beneficial properties

Nai Xian Jin Xuan perfectly equalizes pressure, relieves nervous tension and is an excellent antidepressant.

Besides:

  • Improves metabolism.
  • Cleanses the gastrointestinal tract and contributes to weight loss.
  • Relieves fatigue and liberates muscles.

When used regularly, it improves the general mental state and strengthens the nervous system.

At present, it is difficult to disagree that such a variety of Chinese tea as milk oolong is one of the most popular in the world! It is on the menu of almost every restaurant. It is difficult to imagine that one tea can be enjoyed by absolutely everyone, even the most moody critic. Its rich creamy caramel aroma attracts with its novelty and, at the same time, does not frighten it away with excessive unusualness. To enjoy this tea, you do not need the ability to distinguish between subtle flavors that comes to the tea lover over time. Milk oolong is very loved by girls, and also, basically, it is the first tea from which people begin to join the tea culture.

Milk oolong (milk oolong) or Nai Xiang Jin Xuan (Fire Flower of Milk Fragrance) is now so popular and so widely sold that it has long ceased to be exotic. Nevertheless, the question "What is it and how is it aromatized?" asked sellers, invariably gives in response beautiful, but alas, baseless myths. Here's an example:

"Milk Oolong, Milk Oolong, Milk Tea" Nai Xiang Jin Xuan (Milk Oolong) - grown in Fu Jian. Half-fermented tea between green tea   and red. It is made from fresh leaves of Ansi tea bushes. During the drying process, tea leaves are processed with pineapple juice, which is what gives the tea a creamy taste and aroma. The color of the tea infusion is golden red ... "

Or:

“Fujian Milk Oolong Nai Xiang Jin Xuan is grown in a very unusual way: the bush is pollinated with a solution of sugar Cuban cane, and the rhizomes of the bushes are watered with instant milk, and then they are covered with husk of rice grain. To taste, tea can be associated with the aroma of raspberry jam or condensed milk ... "

Or more:

“The secret of milk flavor is steaming the tea leaf on whey. Tea under the influence of steam draws in all the taste and smell of milk. As a result, we have a ready-made tea with a creamy aroma and a pronounced milky taste. ”Or even like this:“ Milk Oolong acquires its aroma because it is soaked in milk. ”

Historically, this has been the case: Chinese tea makers are constantly experimenting with tea varieties. The Taiwanese artificially developed a variety that had a very light aroma of milk or, more precisely, caramel. Grade No. TTES-12 of tea camellia was created by breeders of the Taiwan Tea Experiment Station in 1980, primarily for the production of weakly fermented oolongs (the so-called turquoise teas) and gave it the poetic name “Golden Flower” (Jin Xuan).

The best and most expensive is considered to be Golden Flower Tea, grown in Taiwan's alpine plantations. Such tea can indeed have subtle, exquisite milky notes. But these are only notes, the intensity of which is not comparable with the thick aroma of classic Naysyan.

When European tea purchasers tasted the variety, they certainly liked the tea and retailed well in the UK and Europe (there is hardly a person who is unaware of the habit of the inhabitants of the British Isles to brew tea with milk at 5 o "clock). But manufacturers immediately demanded to enhance the aroma of milk .. Of course, attempts to select "milk" tea were unsuccessful, but demand creates supply, so the usual way for tea makers was ordinary chemicalization and artificial aromatization. The flavoring agent called Milk Flavor, which is an alcohol solution in 20 liter cans, is made in Japan and Germany, and the flavoring agent is added (at the rate of about 100 grams per tonne of tea leaf) after fermenting the tea leaf before being heat-treated in a drum.

It is noteworthy that in Taiwan and China, the so-called milk oolongs are almost never drunk, all such tea is produced for export, as well as any flavored tea, except for jasmine tea, beloved by Peking people (mole joo moon).

Of course, there are varieties of tea that have caramel notes in taste and aroma, for example, Fu Shou, many Taiwanese oolongs of this originally bred bush - Nai Xiang Jin Xuan. But this taste is not pronounced and fleeting, as it should be with the right oolong.

Moreover, it should be noted that in most cases, teas made from low-quality raw materials lend themselves to artificial aromatization in order to give them a “marketable” and sold look and taste. This is even confirmed by the fact that milk oolong in most cases is cheaper than Te Guan Yin tea, despite the fact that the raw materials are used the same and flavorings that cost money are also used.

We faced a difficult dilemma: to sell or not to sell the most popular tea in Russia in our Tea Line online store. In the end, it was decided to sell tea, including milk oolong, only of high quality. The fact that you are unlikely to meet in other stores and hardly taste in Russian cafes.