CY Chen's Golden Lily

One of the best expressions of the Jinxuan Cultivar we have ever had, this lightly roasted mid-oxidized oolong from the Dongding plateau is something we have reached for constantly as the weather gets cooler this fall. Rich buttery mouthfeel, a smooth touch of roast and a lingering caramel osmanthus floral aftertaste carry this tea through all our favorite aspects of the one of the most widely grown cultivars in Taiwan. 

Expertly crafted by our friend CY Chen, he has used the 2026 Spring harvest of his Jinxuan garden to put his masterful skills on show. If you would like an introduction to his teas without the high costs of some his other teas, this is a great option!

**A note on packaging: As this tea was already beautifully packaged in 75g bags, we will keep the original packaging for the higher amounts of tea (75g, 150g and 300g)

Elevation: 900m

Status: Tested Agrochemical Free, 'Left Wild'

Cultivar: Jinxuan

Season: Spring, 2026

Oxidization: 40%, Light Charcoal Roast

Method: Hand picked, processed on site, small batch

Region: Dong Ding, Nantou

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5 steeps.

Western Style: 3g per 100ml, ~100c water for 2 minutes. Lasts 2-3 steeps. Very suited to western style brewing!