Delving into the Delicacies of Taiwanese Tea: Jin Xuan and Dong Ding Oolong

The world of tea is vast and varied, with each region offering its unique flavors and traditions. Taiwan, a small island with a mighty tea culture, presents some of the finest oolong teas. Among them, Jin Xuan and Dong Ding Oolong stand out for their distinctive characteristics and brewing arts. This article explores these two beloved Taiwanese teas, unveiling their origins, processing methods, and the sensory experiences they offer.

Jin Xuan Tea: The Milky Oolong

Origin and History

Jin Xuan tea, also known as "Milk Oolong" or by its cultivar number "TTES No. 12," was developed in the 1980s by the Taiwan Tea Experiment Station. This relatively new variety quickly gained popularity for its natural creamy and buttery flavors, which some liken to milk, hence its nickname.

Characteristics

What sets Jin Xuan apart is its smooth and mild flavor profile. It features a delicate blend of creamy, floral, and slightly sweet notes, with an underlying hint of fruitiness. The leaves themselves are typically bright green when picked and yield a pale yellow to light green infusion.

Processing

The processing of Jin Xuan tea involves meticulous steps to achieve its signature flavor. After plucking, the leaves are withered under the sun and indoor to reduce moisture. They are then tossed in bamboo baskets to bruise the edges, initiating oxidation. However, unlike black teas, Jin Xuan undergoes only partial oxidation, which preserves its green heart while developing a richer body. After oxidation, the leaves are pan-fired to halt the process, then rolled and dried.

Brewing Tips

To best enjoy Jin Xuan, use water just off the boil (around 85-90°C) and steep for 2-3 minutes. This tea can be re-steeped several times, with each infusion revealing a new dimension of its milky sweetness.

Dong Ding Oolong Tea: The Traditional Treasure

Origin and History

Dong Ding, or "Frozen Summit," oolong tea originates from the mountains of Nantou County in Taiwan. The tea is named after Dong Ding Mountain, an area renowned for its ideal tea-growing conditions. This tea dates back to the 19th century when it was brought from Fujian, China. It has since become one of Taiwan’s most famous oolong teas.

Characteristics

Dong Ding is known for its robust and complex flavor profile. It typically presents a rich blend of roasted, woody, and floral notes, with a hint of sweetness. The texture is smooth, often with a pleasant lingering aftertaste that is both sweet and slightly mineral.

Processing

The traditional processing of Dong Ding oolong involves significant skill. The tea leaves undergo a similar initial process as Jin Xuan, with sun withering, cooling, and tumbling. However, Dong Ding is often roasted after the initial drying, which imparts a deeper flavor. The degree of roasting can vary significantly, affecting the tea’s final taste profile.

Brewing Tips

Dong Ding should be brewed with water at 90-95°C. Steep the leaves for around 3-5 minutes depending on desired strength. This tea also supports multiple infusions well, with the flavors evolving and deepening across each steep.

Conclusion

Both Jin Xuan Tea and Dong Ding Oolong teas offer unique insights into the rich tapestry of Taiwanese tea culture. Jin Xuan, with its gentle, creamy nuances, and Dong Ding, with its bolder, roasted flavors, cater to a wide array of palates. Whether you are a novice tea drinker or a connoisseur, these teas provide a delicious gateway into the nuanced world of oolong teas, each sip echoing the history and craftsmanship of Taiwan’s tea artisans.