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. Hand crafted and grown organically in Nantou County, Taiwan, Jin Xuan Tea is also known as # 12 or as "Milk Oolong". The taste is light and flowery and sometimes referred to milk.

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.