Jing Xuan, meaning "Golden Lily" in Chinese, is a relatively new Formosa varietal developed by Taiwan's Tea Research and Extension Station in the early 1980s. The cultivar is the end result of nearly four decades of cross-breeding of several Formosa varietals to yield a tea that is distinct in character from the traditional cultivars of our Alishan, San Lin Xi, Lishan and Tung Ting..
Our Jing Xuan comes from a high elevation garden on Alishan. Hand-gathered in late November, this Winter crop has a bright floral character with an undercurrent of rich buttercream and peaches.
RECOMMENDED TEAWARE
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 1 min 30 sec
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 2-3 min ° F
Steep Time
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 3 min
Jing Xuan has a reputation for creaminess, but proper brewing is necessary to bring forth that character. We suggest using moderately hot water (no higher than 200 degrees), using fewer leaves and brewing for a longer amount of time - allowing the leaves to fully open before decanting.
In a gaiwan or yixing tea pot, this means starting with 4.5 grams of tea leaves, rinsing the tea quickly with the steep water and allowing it to steep for 2.5 to 3 minutes. Add time to subsequent brews in 30 second increments.
