The story

The first time you taste it, you’ll check the cup for milk. There isn’t any. Kim Shen, also called Jin Xuan, is a Taiwanese oolong first introduced in 1980, and it’s known as milk oolong for its light, creamy, flowery taste. If you love bubble tea, start here. Fill a small teapot halfway with leaves and give the first steep 45 seconds to a minute. Add fifteen seconds to each pour after that. There’s very little astringency, plenty of natural sweetness, and you can keep steeping the same leaves.

Where it comes from

Taiwan.

A Jin Xuan oolong variety, introduced in 1980.

How to make it

1. Two teaspoons of leaves per 150ml of water, at 85–90°C.
2. Steep 3–5 minutes. Hotter water or more leaves means a shorter steep.
3. For a small teapot: fill it half with leaves, steep 45 seconds to 1 minute, then add 15 seconds for each extra steeping.

Details

FAQ