Jin Xuan Nai Xiang

The story of this tea is similar to that of Gui Hua Oolong. Over the past 10–15 years, Jin Xuan teas have started to disappear, replaced by teas of questionable origin labeled only with the term “Nai Xiang.” In the case of these generic teas, the flavoring is almost certainly a result of chemical flavoring— inexpensive teas (made from blended leaves of various cultivars, which therefore cannot carry a specific name) are flavoredwith cheap chemical “milk aroma” and sold under the name Nai Xiang. However, this could never happen with high-quality, single-cultivar Jin Xuan leaves.

The broad, light-colored leaves of the Jin Xuan cultivar naturally possess a delicate, subtle “milky” aroma and produce a similar infusion. When drinking these authentic teas, one experiences more of a “memory of milk”—a gentle, lingering impression—rather than a strong, artificially creamy flavor in the cup.

In higher-quality Jin Xuan Nai Xiang teas, the milky character can be even more pronounced—an intensified “memory of milk” without any unpleasant artificial notes—giving the infusion a richer, creamier texture. This effect is achieved not through chemical additives but through natural processing techniques that enhance the milk-like aroma. The exact methods remain a closely guarded secret among both large companies and small private producers. Speculation includes the use of milk whey or even milk itself, for example steaming the leaves in milk or adding whey rather than artificial flavoring, though these remain educated guesses. Many legends surround the production of these teas, including tales that trees in the gardens are watered with milk and sprinkled with sugar.