Taiwanese Teas Explored: Jin Xuan vs. Dong Ding Oolong

Taiwan is celebrated for its rich tapestry of tea varieties, with each region of the island contributing its own unique flavors and techniques to the world of tea. Among the most revered are Jin Xuan and Dong Ding Oolong, two types of oolong tea that exemplify the diversity and craftsmanship of Taiwanese tea culture. This article delves into these two beloved teas, comparing their origins, processing methods, flavor nuances, and brewing techniques to help tea enthusiasts appreciate their distinctions and similarities.

Jin Xuan: The Milky Oolong

Origin and Characteristics Jin Xuan, also known as Milk Oolong and designated as TTES (Taiwan Tea Experiment Station) No. 12, is a relatively modern tea variety developed in the 1980s in Taiwan. It quickly gained fame for its naturally creamy and buttery texture, which is a distinctive feature not commonly found in other oolongs. Grown primarily in the central mountains of Taiwan, Jin Xuan thrives in high-altitude conditions that contribute to its delicate floral notes and smooth mouthfeel.

Processing Techniques The processing of Jin Xuan involves meticulous withering, rolling, and oxidation processes that are carefully monitored to ensure the tea's signature milky aroma is preserved. Unlike other oolongs, Jin Xuan Tea undergoes a lighter oxidation process and a minimal roasting phase, which helps maintain its soft, creamy qualities without overpowering its natural sweetness.

Flavor Profile Jin Xuan is renowned for its subtle sweetness coupled with a creamy mouthfeel and a light floral aroma reminiscent of orchids. The tea's body is medium-light, making it both refreshing and soothing, with each sip revealing a balance of mild vegetal notes and a milky smoothness that lingers pleasantly on the palate.

Dong Ding Oolong: A Traditional Favorite

Origin and Growth Dong Ding Oolong, translating to "Frozen Summit," originates from the mountains of Nantou County in Taiwan. This tea has a history dating back over a hundred years, having been brought from the Wuyi Mountains of China. It is grown at elevations where the cooler temperatures and frequent mists provide ideal conditions for producing a richly flavored tea leaf.

Processing Techniques Dong Ding is traditionally processed through a method that involves a significant amount of oxidation, usually around 30-40%, and a follow-up with a heavy roasting. The tea leaves are tightly rolled into balls, which is a classic form for Taiwanese oolongs. This process enhances the tea's natural flavors and adds a characteristic woody and nutty depth to its profile.

Flavor Profile Dong Ding Oolong is appreciated for its robust flavor, which features a harmonious blend of woody, nutty, and sometimes fruity undertones. The roast imparts a toasty richness that complements the underlying sweetness of the tea. The finish is smooth, with a complex aftertaste that evolves beautifully over multiple steepings, making Dong Ding a favorite among those who enjoy a more pronounced tea experience.

Brewing Tips

Jin Xuan To fully enjoy Jin Xuan, it is recommended to brew it at a temperature of about 85-90°C for 1-2 minutes. This tea is perfect for multiple infusions, with each steeping gently evolving in flavor and allowing the drinker to experience its range of delicate notes.

Dong Ding Oolong Dong Ding should be brewed at a slightly higher temperature, around 95°C, for 2-3 minutes. The robust nature of this tea supports multiple infusions, with the flavors deepening and becoming more complex with each subsequent steep.

Conclusion

Both Jin Xuan and Dong Ding Oolong Tea offer tea lovers a rich exploration into the variety and richness of Taiwanese teas. Jin Xuan, with its unique milky smoothness, and Dong Ding, with its deep, toasty flavors, showcase the versatility of oolong teas and reflect the high standards of Taiwanese tea production. Each variety offers a unique tasting journey, providing an insightful glimpse into the impact of processing techniques on the flavor and character of the tea.