Organic Jin Xuan Medium Charcoal Roast Oolong

This Jin Xuan Medium Charcoal Roasted Organic Oolong, is made from the Jin Xuan (金萱) cultivar, also known as Tai Cha No. 12 in the north and No. 27 in central regions, is one of Taiwan’s most important domestic tea cultivars. Originally developed in Taiwan in the 1980s to improve yield, aroma, and overall drinkability, it quickly became one of the most widely planted cultivars, known for its naturally creamy, milk-like sweetness, and smooth character.

However, this Jin Xuan oolong is not made in the usual light, fresh style, but is instead finished with a medium charcoal roast. By taking a naturally soft, creamy tea and carefully charcoal roasting it, the tea is layered it with more warmth and depth.

Through charcoal roasting, the fresh, floral creaminess transforms into something deeper—toasty, nutty, and gently woody. That signature milkiness doesn’t disappear, and evolves into a more buttery, pastry-like richness.

The aroma of this tea opens with notes of kettle corn, caramelized chestnuts, sweet cream, and soft florals like rose and gardenia.

On the palate, you’ll taste a roasted chestnut-like nuttiness layered with a rose-honey milk sweetness. The greener, vegetal notes are mellowed out into a more woody and floral expression that feels more grounded rather than refreshing.

The texture is  thick, smooth, and coating, with a buttery feel that lingers across the mouth. Unlike many charcoal roasted oolongs that can become overly dry and scratchy, this one stays clean and comfortable to drink. 

The finish is clean with a sweet, floral, and gently buttery aftertaste.

Because this tea is organic, the overall feel is also noticeably clean. The energy is smooth and steady, without the jittery or harsh edge you sometimes get from heavily treated teas.

Charcoal roasting itself is not just a step, it’s a craft. Small adjustments in temperature, timing, and resting can completely change the outcome. When done well, like this, everything comes together in a balanced, integrated way. This producer has won many awards for their skillful processing to create beautifully balanced teas.

Gongfu Brewing Guidelines:
Use approximately 4g in a 90-100ml gaiwan/teapot
Quickly rinse with 200°F (94°C) water
1st infusion: steep for ~50 seconds
2nd infusion: steep for ~20 seconds
Add 5–10 seconds for each following infusion
Enjoy at least 6–8 infusions. Oversteeping doesn't make the the tea more astringent, but it does make the texture drier, so be careful not to overbrew this tea. 

If you already enjoy Jin Xuan or milk oolong, this is a natural next step. It keeps that familiar creamy core but adds depth through charcoal roasting—bringing out a richer, nuttier, more layered side of the tea. And if you’re someone who gravitates toward roasted teas, this is a great introduction to how Taiwanese oolong handles roasting with balance, smooth texture, and a clean finish.