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Jin Xuan (Chinese: 金 萱; pinyin: jīn xuān; lit. 'Golden Daylily'; pronounced [tɕín.ɕɥɛ́n]) is a variety of oolong tea developed in Taiwan in the early 1980s. Also referred to as #12 or "Milk Oolong" (Nai Xiang), it is known for its light, creamy, and floral flavor, often described as having a natural milky character.
It is a tea produced from leaves bitten by the tea jassid, an insect that feeds on the tea plant. Terpenes are released in the bitten leaves, which creates a honey-like taste. Oriental beauty, white-tip oolong, and champagne oolong are other names under which dongfang meiren is marketed in the West.
Oolong (UK: / ˈ uː l ɒ ŋ /, US: /-l ɔː ŋ /; simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóngchá; Pe̍h-ōe-jī: o͘-liông tê, "black dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting. [1]
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Oolong tea: In September 2014, Teatulia launched its newest variety of tea, oolong. Oxidation levels in oolong can vary from 8% to 80% depending on the production style of the tea master, which is why the flavor profile of some oolongs may lean more toward a fresh green tea (less oxidized) and others toward a malty black tea (more oxidized).