Alishan High Mountain Jin Xuan Black Tea

Here's something you don't see every day—Jin Xuan processed as a black tea. Same high mountain plantation at 2200 meters in Alishan, same excellent cultivar, but fully oxidized instead of the usual oolong treatment.

The result is pretty special. You get all the advantages of that high elevation—clean flavors, natural sweetness, complexity—but with the full-bodied character of black tea. The Jin Xuan cultivar's creamy nature doesn't disappear; it just shows up differently. Think malty sweetness with notes of cocoa, brown sugar, and a smooth, almost milky texture that hints at its oolong roots.

The liquor is a rich amber-red, clear and bright. It's smooth and surprisingly delicate for a black tea, without any of the astringency or sharpness you sometimes get from lower quality blacks. There's a gentle honey sweetness that runs through it, along with subtle floral undertones that remind you this came from high mountain tea leaves.

It's versatile too—strong enough to hold up with milk if that's your thing, but refined enough to drink straight and appreciate the nuances. The high mountain origin really shines through in the clean finish and lingering sweetness.

If you're curious about what happens when you take premium high mountain leaves and push them into black tea territory, this is your answer.

Elevation: 2200 meters
Origin: Alishan, Taiwan
Cultivar: Jin Xuan (TTES #12)
Notes: malt, cocoa, brown sugar, honey, smooth and creamy