Unroasted: The dry tea leaves are forest green, and have a sweet, light mountain aroma. The tea liquor is bright yellow, and has the distinct Jin Xuan aroma of milk and flowers. The milk aroma is sweet and smooth. First round of brewing has an obvious milk note that spreads from the mouth to the nose. A sweet orchid note is also present. The aftertaste is sweet, and builds up over time. The second round of brewing deepens the milk flavor, strengthens the sweet orchid flavor, and slightly darkens the tea liquor. The aroma of the tea liquor is so intensely milky, that it almost reminds us of concentrated powdered milk, but without any chemical smell. The third round introduces a somewhat fruity note to this tea. The milk and orchid taste are still strong, but not as intense as the second round. On the finish, the milk note builds up to near its original strength. The milk aroma of this tea lingers long after you’ve finished your cup.
Heavy Roast: Dry leaves are dark, and smell like buttery. After rinsing the tea, the butter aroma is joined by that of florality, and sugar sweetness. First round of brewing reveals a deep yellow liquor with a strong fragrance of butter. Most Jin Xuan (Golden Lily) has a milky flavor to it. Because of our roasting process, this milky flavor is transformed into one of butter. The initial taste is sweet, buttery, and has an undercurrent of florality. The mouthfeel is silky. This tea has a strong warming effect on the body. Second round of brewing shows off an increase in florality, and adds a slight longan charcoal flavor. The flavor of longan charcoal becomes more dominant on the finish. Though, it is never overpowering. This Jin Xuan produces a darker color liquor on the second round. It’s now the deep caramel color of a good bourbon. Flavors and aroma remain largely unchanged. Third round of brewing increases the sweetness, and adds a flavor of cream. The mix between sweetness, florality, longan charcoal, cream, and butter is an intriguing one. This is truly a unique Jin Xuan.