Jin Xuan (Milk Oolong) Explained — Cultivar, Roast
- Jin Xuan is a Taiwanese oolong cultivar with natural milky sweetness and soft floral notes.
- Teagraphy’s Charcoal-Roasted Jin Xuan uses longan charcoal and hand roasting.
- The English shop lists 50 g can and pouch formats, Made in Taiwan and packed at source.
- The English Jin Xuan product page states SGS 481 pesticide-residue testing.
- Alishan Jin Xuan is a separate high-mountain product story from Four Seasons Jin Xuan.
Jin Xuan is a Taiwanese oolong cultivar with natural milky sweetness—why many drinkers call it “milk oolong.” Teagraphy describes its Four Seasons Charcoal-Roasted Jin Xuan as milky-sweet with a soft floral note and longan-charcoal hand roasting.
Cultivar first
Jin Xuan (金萱) is oolong leaf; the “milk” nickname tracks a soft, creamy-sweet impression. Teagraphy’s Japanese copy describes a natural milky or vanilla-like scent with an osmanthus-like floral layer—not dairy added to the leaf.
The English page lists canned 50 g or pouch 50 g, Made in Taiwan, grown and packed at source, with SGS 481 pesticide-residue testing.
Roast and brewing
Product bullets state longan charcoal, hand roasted. English whole-leaf sachet guides elsewhere recommend 95–100°C · 6–7 g · 300 ml · 6–7 minutes; adjust to taste unless the SKU page differs.
Four Seasons versus Alishan
The Japanese shop also lists Alishan Jin Xuan in its high-mountain series, around 1300–1500 m. That is a different story from the Four Seasons charcoal-roasted can.
- Cultivar: Jin Xuan, milky-sweet and floral.
- Roast: longan charcoal, hand roasted.
- Trust: SGS 481 on the Four Seasons page.
