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Taiwan, known for its diverse and high-quality tea production, offers a range of flavors that are highly prized by connoisseurs around the world. Among its celebrated teas, Jin Xuan and Dong Ding Oolong stand out for their distinctive tastes and traditional brewing methods. This article explores these two famous Taiwanese teas, delving into their origins, unique processing techniques, flavor profiles, and the best ways to enjoy them.

Jin Xuan Tea: The Milky Oolong

Origin and Characteristics Jin Xuan Tea, also known as Milk Oolong or by its cultivar number TTES No. 12, was developed in the 1980s by Taiwan’s Tea Research and Extension Station. Named after its creator, Jin Xuan has gained international fame for its naturally creamy and buttery taste, which sets it apart from other oolong varieties. It is primarily cultivated in the mountainous regions of Taiwan, where the cool climate and high altitude are ideal for its growth.

Processing The processing of Jin Xuan tea is detailed and precise, aiming to enhance its milky aroma and smooth texture. The leaves are lightly oxidized, which involves careful control of temperature and humidity. After oxidation, the leaves are rolled into tight balls and then dried. This particular tea does not undergo heavy roasting, preserving the natural, subtle flavors inherent in the leaves.

Flavor Profile Jin Xuan is celebrated for its soft, velvety mouthfeel and a flavor that combines notes of cream, butter, and a light orchid-like floral undertone. Its unique milky aroma does not come from any artificial additives but from the natural properties of the tea leaves themselves. The best cups of Jin Xuan offer a refreshing sweetness and a clean, soothing aftertaste.

Dong Ding Oolong Tea: A Taste of Tradition

Origin and Growth Dong Ding, meaning "Frozen Summit," refers to a mountain in Nantou County, Taiwan, where this type of oolong tea was first cultivated. Originally brought over from the Wuyi Mountains of China in the 19th century, Dong Ding has since become a symbol of Taiwan’s tea excellence. The tea plants thrive in the mist-covered, high-altitude areas of the region, which provide an ideal environment for their growth.

Processing Dong Ding Oolong Tea is known for its traditional and labor-intensive processing methods. The tea leaves are heavily oxidized, more so than Jin Xuan, which develops their robust flavors. After oxidation, the leaves are rolled into tight balls, which helps to release different flavors during multiple infusions. A key characteristic of Dong Ding is its final roasting, which imparts a rich, woody, and sometimes nutty flavor to the tea.

Flavor Profile Dong Ding Oolong offers a complex array of flavors ranging from sweet floral notes to deeper, toasted undertones. Its full-bodied profile and lingering finish make it a favorite among those who appreciate a more intense tea experience. The quality of Dong Ding can be judged by its smooth finish and the balance of sweetness and astringency.

Brewing Tips

Jin Xuan Tea For an optimal Jin Xuan experience, use water at approximately 85-90°C and steep for about 2-3 minutes. This tea is ideal for multiple infusions, with the flavor evolving and deepening with each subsequent brew.

Dong Ding Oolong Tea Dong Ding should be brewed with slightly hotter water, around 95°C, to help unfold the tightly rolled leaves. Steep for 3-5 minutes depending on personal preference for strength. Like Jin Xuan, Dong Ding is suitable for several infusions, with each revealing a new dimension of the tea.

Conclusion

Both Jin Xuan and Dong Ding Oolong embody the artistry and tradition of Taiwanese tea making. While Jin Xuan offers a delicate, creamy texture and a floral aroma, Dong Ding provides a robust and toasty flavor profile. Each tea provides a unique window into the rich tapestry of Taiwanese tea culture, making them beloved not just locally but also on the global stage. Whether enjoyed alone or shared with friends, Jin Xuan and Dong Ding Oolong offer a delightful and enriching tea-drinking experience.