Jin Xuan Gongfuhong

Classification and Origin

Jin Xuan (金萱, Jīn Xuān), official name — Taiwan Tea No. 12 (台茶12号, Táichá shí'èr hào)

cultivar/style, not tied to a single place of origin

Taiwan and mainland China (Fujian and other provinces)

Type: red tea (红茶, hóngchá), gongfu style — fine twisted leaf

Facts

Facts: Interesting Facts

• Jin Xuan is often sold under the commercial nickname "milk oolong", yet the natural creamy note of the cultivar is subtle; a distinctly pronounced "milky" taste almost always means flavouring
• The same bush yields different teas — oolong, red, and (less commonly) green — and the character of the drink changes greatly depending on the technology
• The related cultivar Cuiyu (翠玉, Cuìyù, Taiwan Tea No. 13) was developed and named by the same scientist around the same time
• The character distinction between 工夫 and 功夫 in the name is a common source of confusion even among native speakers

In conclusion:

Jin Xuan Gongfuhong is a characteristic example of a modern cultivar red tea, where recognisability of the drink is determined not by a geographical name, but by a specific cultivar. The soft milky-honey sweetness, low astringency, and pleasant aromatics make it a convenient daily tea that is at the same time expressive enough to be interesting to both the beginner and the experienced enthusiast.

When purchasing, the main thing is to distinguish the natural cultivar character from artificial flavouring and not to overestimate the "milkiness": in an honestly made tea, it is delicate and serves only as a complement to the classic gongfu red tea profile. It is in this combination of traditional technology and a selectively bred cultivar that Jin Xuan Gongfuhong finds its place in tea culture.

History and Culture

Tea Improvement Station (茶業改良場, Cháyè gǎiliáng chǎng), Taiwan

1981

according to most sources — Tainong No. 8 (台農8号, Táinóng bā hào) × Yingzhi Hongxin (硬枝紅心, Yìngzhī hóngxīn)

Botany and Raw Material

shrub, semi-spreading crown

medium in size, oval-elliptic, dense, leathery, dark green, with a slightly glossy surface

early, yield high

good adaptability, relative cold and drought tolerance

Cultivar: Camellia sinensis (L.) O. Kuntze, Chinese variety (var. sinensis)

Terroir

Nantou County (南投, Nántóu) and other tea-growing districts, plantations on plains and in mid-elevation mountains

primarily Fujian Province (福建, Fújiàn); the cultivar is also grown in a number of other provinces

from lowland to mid-elevation sites depending on the farm

Production

fresh leaves are wilted, reducing moisture and making them elastic; the aromatics begin to develop here

the leaves are twisted, destroying cell walls and initiating oxidation; the characteristic fine twisted appearance is formed

the key stage, during which catechins are oxidised, the infusion reddens, and the aroma shifts towards honey-fruity and creamy

heating halts fermentation, fixes the aroma, and reduces moisture to a safe level

Organoleptic Profile

fine, tightly twisted, dark brown, often with golden tips

from golden-orange to amber-red, transparent

honeyed, floral, with a soft milky-creamy note characteristic of the cultivar

soft, even, coppery-reddish

Taste: sweetish, rounded, soft, with low astringency and a long-lasting sweet aftertaste

Chemical Composition

Amino Acids: including theanine (茶氨酸, chá'ānsuān), contribute to softness and "umami"

theaflavins (茶黄素, cháhuángsù), thearubigins (茶红素, cháhóngsù), theabrownins (茶褐素, cháhèsù) — formed during fermentation from catechins and determine the colour and taste of the infusion

usually in the range of about 2–4% of the dry leaf mass

terpene alcohols and their derivatives (in particular, linalool and its oxides) are traditionally associated with the floral-creamy aromatics of the cultivar

Health Notes

the combination of caffeine and amino acids provides a soft, even tonus

theaflavins and thearubigins possess pronounced antioxidant properties

fully fermented tea is usually easier to tolerate than green tea and is traditionally considered "warming"

Brewing

soft, freshly boiled, temperature around 90–95 °C

approximately 5 g per 100–120 ml; rinsing is optional, first infusion 10–20 seconds, then gradually increase the time

5–8 depending on the raw material

about 3 g per 200 ml, 3–4 minutes, one or two steeps

Teaware: gaiwan (盖碗, gàiwǎn) or a small porcelain or clay teapot

Storage

Shelf Life: usually 2–3 years under proper storage, with gradual loss of top aromatic notes

dry, cool, dark place, away from foreign odours

airtight, opaque container; red tea actively absorbs moisture and odours

Price and Authenticity

accessible and mid-range segment; ordinary mainland Jin Xuan Gongfuhong is usually inexpensive, while Taiwanese high-mountain and carefully produced batches are more expensive

flavouring. There are many "milky" teas to which food flavouring agent (奶香精, nǎixiāngjīng) is added, imitating the creamy smell