We’re diving into the amazing tea cultivar known as Jin Xuan, which translates to "Golden Lily" but is commonly called "Milk Oolong" in the US. In this post, we’ll explore its history, the reasons it was developed, and its unique characteristics. So, grab your favorite tea and settle in – we’re about to explore one of Taiwan’s most remarkable tea cultivars.

Have you ever thought of a tea having a mother and father? Let’s go back in time to meet the man who could be called the "father" of Taiwanese tea: Wu Zhenjian. Known as the Father of Taiwanese Tea, Wu Zhenjian earned this title by creating cultivars like Jin Xuan and Cui Yu that revolutionized the tea industry in Taiwan. Here’s how his work impacted Taiwanese tea:

1. **Created New Cultivars**: Wu developed Jin Xuan and Cui Yu, both high-yield, resilient, and adaptable. These cultivars made tea farming more sustainable and profitable for Taiwanese tea farmers.

2. **Revitalized the Industry**: In the late 20th century, Taiwan’s tea industry faced challenges from global competition and shifting market demands. With Wu's cultivars, Taiwan repositioned itself as a premier tea producer, attracting global interest and building a reputation for quality.

3. **Set a New Standard**: Wu set a high bar for tea breeding and innovation in Taiwan, creating cultivars suited to the island’s diverse climates and terrains. This approach helped preserve traditional practices while advancing scientific methods in tea breeding, helping Taiwan evolve from a regional producer to a global powerhouse.

Without Wu’s contributions, I might never have found myself in the tea business. I look forward to sharing more about him in future posts. But for now, let’s dive into one of his greatest creations – Golden Lily.

**The Golden Lily (Jin Xuan) Tea Cultivar**

So, what exactly is Jin Xuan? Sometimes called "Milk Oolong" or "Tai Cha #12," Jin Xuan also went by the code name #2027 during its development phase at Taiwan’s Tea Research and Extension Station (TRES). This cultivar took nearly 30 years to perfect and was officially released as Taiwan Tea #12 on April 10, 1981.

The development of Jin Xuan began in the 1950s, making it the 12th successful tea variety created at TRES. It was bred by crossing Tai Cha #8 (the mother plant) and Ying Zhi Hong Xin (the father plant), forming the first generation of hybrids.

**Why Is Jin Xuan So Special?**

One of the reasons Jin Xuan was such a valuable creation is its yield – it produces 20–25% more tender shoots than the traditional Greenheart Oolong and Greenheart Damu. Its plant structure is also well-organized, making it suitable for machine harvesting.

When processed as a lightly oxidized oolong, Jin Xuan has a mild, smooth, creamy taste with a distinctive aroma. Its flavor profile includes floral notes and a natural milky fragrance – an authentic characteristic of the cultivar, with no added flavoring. This natural creaminess is what makes "Milk Oolong" so unique.

**Beyond Lightly Oxidized Oolongs**

Golden Lily isn't limited to lightly oxidized oolongs. In our collection, we offer a charcoal-roasted Golden Lily, which has more oxidation and roast, revealing another side of this versatile tea. I was surprised to learn that our popular Gold Tips, currently out of stock, also come from the Golden Lily cultivar! This cultivar is also used to produce green tea, white tea, and even puer tea.

Golden Lily makes up a significant portion of Taiwan’s tea production – it’s estimated to account for around 20–30% of the total. While this figure varies with market demand, the cultivar’s high yield, disease resistance, and unique flavor profile continue to drive its popularity.