Jinxuan Oolong tea is grown organically, and the brewed liquor has a soft, elegant, fresh quality.

 

 

20 years of organic cultivation  3 generations of tea-making heritage  Following the principle of making tea by observing the tea leaves  Pursuing perfection

Mingjian Township in Nantou County is located at the southernmost end of the Bagua Mountain Plateau at an altitude of about 400 m. The mountain range faces east, and the sunny slopes receive ample sunlight. The soil is deep, fertile red earth with few gravels, and the soil with a pH value of 4.5-5 is slightly acidic and suitable for tea tree growth. Therefore, tea trees were introduced and planted as early as the Qing Dynasty, and by the Japanese occupation period it had already reached a considerable scale, making it a well-known old tea region. Producer Mother Xiao began managing the tea garden and making tea with her father-in-law after marrying into Mingjian Township in the 66th year of the Republic of China, and in the 89th year of the Republic of China she converted the tea garden to organic cultivation. So far she has 20 years of organic cultivation experience. Counting from her husband's grandfather, she is already the third generation of tea makers. Whether it is solar withering, rattling the tea leaves, or roasting tea, all integrate inherited and self-explored unique techniques developed over many years, following the rule of "making tea by observing the tea leaves" and carefully adjusting according to climate and tea quality to present the best flavor of the tea leaves.

 

 

Mother Xiao happily explaining the sticky insect trap.

The serrations on the leaf edges of Jinxuan tea leaves are finer than those of Sijichun.

 

Jinxuan tea plantation.

 

Mother Xiao demonstrating tea picking. Please note how Mother Xiao holds the tea leaves, keeping them completely intact.

 

Mother Xiao demonstrating solar withering.

 

Large bamboo trays for placing tea leaves.

 

Tea leaf rolling machine