Description ORIGIN Tajvan, Chiayi, Alishan, 2025 Spring CHARACTER Formosa Jin Xuan Taiwan No. 12 was developed in the early 1980s by the Taiwan Tea Research and Extension Station (TRES). It resulted from crossing 2 other varieties. Jin Xuan grows well at various altitudesfrom plains to high-mountain zones up to about 1,600 m, though it thrives especially in high-elevation regions such as Alishan and Nantou. Jin Xuan is famed for its natural creamy and buttery aroma and sweet, thick mouthfeel. Jin Xuan tea offers a delicate balance of creaminess, fruity notes, and subtle sweetness. The vanilla-like, honey, peachy, and brown sugar undertones balancing gentle vegetal or woody tones. The Roasted GABA type, beside the floral notes you can feel fruity undertones, like peach or apricot, and some tropical fruit, which add a sweet, juicy quality. The processing and the anaerob fermentation increase the buttery, milky taste and creamy texture. Formosa Jin Xuan is a remarkable modern Taiwanese tea cultivar, celebrated for its silky, natural creaminess and balanced floral-sweet, peachy character. Whether you’re a newcomer or a seasoned oolong lover, Jin Xuan offers a graceful and inviting experience. As a roasted tea it has a lower caffeine content, which can be enjoyed late in the afternoon. GABA: Contrary to the usual procedures used for green teas, this tea undergoes 10 hours of vacuum anaerobic fermentation before baking, converting the glutamic acid in the leaves into gamma-aminobutyric acid (GABA). γ-Aminobutyric acid (GABA) is an inhibitory neurotransmitter that complexly influences communication between brain neurons, reducing anxiety and excitement responses, and overall decreasing irritability. The absorption of orally administered GABA is currently under investigation. These studies use EEG to evaluate changes in stress response in the central nervous system following intake. The results are not yet conclusive, but Japanese scientists have measured favorable changes in ANS functions (heart rate, digestion, respiratory rate, pupil response) 30-60 minutes after GABA consumption, indicating reduced stress. The Taste of GABA: In tea, GABA results in an intensely sweet, slightly tangy infusion that is creamy, buttery, full-bodied, and oily clear. Fermentation completely eliminates the bitterness and astringency from tannins, enhancing the vegetable, corn-like, rich flavor, as if sipping a fine vegetable broth. BENEFITS Happy tea, Sweet, Fruity, Full Bodied, Easy to Prepare, Special aromas, Improves mood, Mind opening STRENGTH-CAFF: 4/10 DOSAGE & BREWING GUIDELINE A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 90 seconds. / 12 inf. B) Western brewing: 3-5 grams 300-500 ml water. Infuse with 85-90 C° water 2-3 times, for 2-3 minutes. / 3 inf.
