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TürkJin Xuan Tea
The story of Taiwan Tea is inseparable from the island’s lush environment and generations of expertise that have shaped it into a beverage of global prestige. Among its most prized selections, Jin Xuan Tea—often admired for its creamy mouthfeel and gentle floral undertones—captures the imagination of drinkers who seek elegance in every detail. This variety has become a staple among aficionados who appreciate smoothness balanced with complexity, embodying the artistry of Taiwanese cultivation. WIND RIDER INTERNATIONAL TRADING LTD. has established itself as a pivotal partner in presenting this distinctive tea to the world, carefully coordinating with growers to ensure that authenticity and excellence remain at the forefront. Beyond offering a product, we emphasizes heritage, trust, and responsible trade, integrating transparent sourcing with efficient delivery systems. Such dedication ensures that international buyers gain access not only to premium quality leaves but also to the cultural legacy that makes Taiwan Tea unique. By adapting swiftly to the requirements of different markets, We exemplify reliability, strengthening the bridge between origin and destination with professionalism.
Jin Xuan Tea
Model - 1-6
Taiwanese Milky Jin Xuan Tea (Taiwan Tea No.12) is a highly popular cultivar, bred from “Hard-Stem Red Heart” and “Tainung No.8.” Its most distinctive feature is its natural milky aroma, combined with light floral and fruity notes, creating a sweet and smooth flavor.
Features:
• Natural Milky Aroma: When processed properly, Jin Xuan develops aromas reminiscent of condensed milk and toffee.
• Sweet and Smooth Liquor: Smooth on the palate, with a light body and quick-returning sweetness; very low bitterness.
• Rich Aroma Profile: Besides milk notes, can include candy-like, osmanthus, or floral aromas.
• Great for Cold Brew: Cold brewing enhances the milky fragrance, offering a refreshing and stable flavor.
• Origin & Cultivar: Mainly grown in Nantou and Alishan, Chiayi.
Brewing Tips:
• Hot Brew: Water temperature 90–95°C; adjust tea amount based on teaware; steep for about 60 seconds.
• Cold Brew: Steep in cold water for around 8 hours; ideal for summer or pairing with desserts.
Jin Xuan is a soft, easy-to-drink tea with a unique flavor, loved by all ages and one of Taiwan’s most iconic oolongs.
In today’s interconnected economy, the demand for authenticity has never been greater, and Taiwan Tea represents an opportunity for suppliers and distributors to distinguish themselves. WIND RIDER INTERNATIONAL TRADING LTD. provides this advantage through its role as exporter and manufacturer liaison, ensuring that every consignment reflects the best of Taiwan’s craftsmanship. By focusing on long-term partnerships, we fosters mutual growth, creating opportunities for retailers, restaurants, and connoisseurs worldwide to access rare yet approachable flavors like Jin Xuan Tea. The brand’s emphasis on eco-friendly practices further demonstrates a forward-looking approach, aligning traditional artistry with modern sustainability goals. Choosing to collaborate with us is more than a business decision; it is a commitment to embracing cultural richness., premium quality, and dependable services. For anyone seeking to enrich our portfolio with genuine Taiwanese excellence, Jin Xuan Tea serves as a shining example of how heritage, innovation, and trust can converge into a product that speaks to both heart and palate.
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Ruby 18, also known as “Tai Cha No. 18,” is a unique Taiwanese black tea cultivar developed by the Taiwan Tea Research and Extension Station. It is a cross between a Burmese large-leaf tea and Taiwan’s indigenous wild tea. Grown in the Sun Moon Lake region, it is famous for its rich red liquor and signature notes of cinnamon and mint.
Key Features:
• Distinctive Cultivar: Created by hybridizing Burmese large-leaf tea and native Taiwanese wild tea.
• Aromatic Profile: Naturally emits notes of cinnamon and cool mint—aromatic yet refreshing.
• Vibrant Liquor: Produces a bright red infusion that is clear and vivid.
• Flavor: Smooth and full-bodied with subtle astringency and lasting sweetness.
• Origin: Grown in the Yuchi area near Sun Moon Lake.
• Versatile Use: Suitable for drinking plain, pairing with desserts, or making milk tea.
Brewing Instructions:
• Hot Brew: Use water at 85–90°C. Use 1 gram of tea per 100 ml.
Steep for a short time depending on taste.
• Cold Brew: Steep leaves in cold water for several hours. The result is smooth, sweet, and refreshing.
Ruby 18 is often called “Taiwan Fragrance” and has become an iconic Taiwanese black tea globally recognized for its uniqueness and quality.
Taiwanese Honey-Scented Black Tea is known for its natural sweetness and honey aroma, developed as a result of the tea leaves being bitten by leafhoppers during growth. This biochemical reaction, combined with fermentation, produces its signature flavor. It is a pesticide-free, eco-friendly tea that appeals to health-conscious consumers.
Key Features:
• Natural Honey Aroma: Derived from the leafhopper interaction, it carries prominent honey notes—sometimes also hints of osmanthus or ripe fruit.
• Sweet and Smooth: The liquor is smooth and gently sweet, with a slightly syrupy mouthfeel.
• Organic Growing Practice: Usually cultivated without pesticides to preserve the leafhopper population and ensure a clean, natural tea.
• Flavor Variability: Depending on region and cultivar, it may show floral, fruity, or even herbal undertones.
• Production Areas: Ruisui, Yuchi, Lugu, Sanxia, Pinglin.
Brewing Instructions:
• Hot Brew: Use water at 90–95°C, with a tea-to-water ratio of 1:25 to 1:30. Steep 1–2 minutes.
• Cold Brew: Steeping in cold water enhances smoothness and aroma, creating a refreshing experience.
This naturally aromatic black tea is ideal for those seeking flavorful, health-conscious tea with a story rooted in nature and sustainable farming.
Taiwan Assam Black Tea, also known as “Tai Cha No. 8,” was introduced during the Japanese colonial era from India’s Assam region and later cultivated in the Sun Moon Lake area of Nantou. With its deep color and bold maltiness, it became one of Taiwan’s key export teas to Europe and America in earlier decades.
Key Features:
• Historical Significance: One of Taiwan’s earliest developed black teas, with nearly a century of cultivation history.
• Rich Liquor Color: Brews into a deep red or reddish-brown tea soup with a bright shine.
• Flavor Profile: Bold malty aroma, brown sugar notes, and occasional floral or fruity undertones.
• Versatility: Ideal for hot brewing, and works well with milk, lemon, or as a base for flavored tea beverages.
• Origin: Grown primarily in Yuchi Township, Nantou, and recognized alongside Ruby 18 as a local specialty.
Brewing Instructions:
• Hot Brew: Steep at 90–95°C using a ratio of 1:25 to 1:30. Infusion time may vary based on taste (1–2 minutes).
• Cold Brew: Produces a smoother result with lower bitterness, suitable for blending with fruit juices or milk.
Taiwan Assam Black Tea is a classic black tea that bridges tradition and innovation—perfect on its own or as a foundation for creative beverages.
Four Seasons Spring is a native Taiwanese tea cultivar known for its floral fragrance, vigorous growth, and suitability for year-round harvest. Lightly oxidized, it offers a fresh, sweet taste, making it a popular base for cold brews and tea beverages.
Key Features:
• Intense Floral Aroma: Notable for jasmine, gardenia, or green fruit-like fragrances.
• Clean Taste: Light and refreshing with a smooth, sweet finish—perfect for daily enjoyment.
• High Yield: Can be harvested 4–6 times annually with consistently good quality.
• Widespread Use: Its vibrant aroma and affordability make it ideal for bottled teas, hand-shaken drinks, and cold brews.
• Origin: Originally cultivated in Muzha, now widely produced in Nantou’s Mingjian and Songboling areas.
Brewing Instructions:
• Hot Brew: Steep 3–5 grams in 90–95°C water for 30–60 seconds. Suitable for 2–3 infusions.
• Cold Brew: Use a 1:100 tea-to-water ratio, refrigerate for 4–8 hours.
Four Seasons Spring is known for its high value and fragrant tea liquor, making it a favorite among tea brands and consumers alike.
Taiwan’s Light-Roasted Si Ji Chun Tea is lightly roasted based on the original fresh and floral Four Seasons Spring tea. It retains the original floral and fruity aroma, while adding subtle roasted and toasted rice notes. The flavor is layered and the aftertaste is pleasantly sweet.
Features:
• Complex Aroma: A balanced mix of fresh and roasted aromas, often with notes of ripe fruit, rice, and caramel.
• Mild Taste: Smoother and less astringent compared to the unroasted version, ideal for those sensitive to bitterness.
• Versatile Brewing: Suitable for hot or cold brews, also excellent for mixed beverages and tea-based product development.
• Origin: Commonly grown in Songboling, Mingjian Township, Nantou.
Brewing Instructions:
• Hot Brew: Use 95°C hot water, tea-to-water ratio of 1:50, steep for 7–9 minutes.
• Cold Brew: Refrigerate overnight for a stable, long-lasting flavor.
This tea is approachable in aroma and affordable, making it a popular base for office tea and bubble tea beverages.
Tieguanyin is a semi-fermented tea known for its intense roasted aroma and signature “Guanyin Yun” (aftertaste). Grown mainly in Muzha and Shimen, it represents traditional Taiwanese oolong craftsmanship.
Features:
• Intense Aroma: Dominated by roasting notes, including charcoal, orchid, and mineral scents.
• Robust Flavor: Slightly astringent on the first sip, but quickly transforms into a powerful sweet aftertaste.
• Meticulous Crafting: Involves repeated processes of pan-firing, rolling, and roasting.
• Signature Aftertaste: “Guanyin Yun” leaves a lingering sweetness in the throat and mouth.
Brewing Method:
• Water Temperature: Use boiling water (100°C) for optimal flavor.
• Steeping: First steep around 30 seconds; increase by 10–15 seconds in subsequent infusions. Ideal for multiple brews.
Tieguanyin is a classic roasted oolong, perfect for those who enjoy bold aromas and deep, full-bodied teas.
Oriental Beauty, a type of Bai Hao Oolong, is made from leaves bitten by tea green leafhoppers, which trigger the development of a natural honey aroma. With its amber-red tea liquor and sweet flavor, it is one of Taiwan’s most legendary and storied teas.
Features:
• Sweet Aroma: A blend of honey, ripe fruit, and floral notes, long-lasting and elegant.
• Tea Color: Bright amber to golden-red, beautifully translucent.
• Smooth Mouthfeel: Naturally sweet and mellow with virtually no bitterness; lingering finish.
• Origin of the Name: Named after a compliment from Queen Victoria, according to legend.
• Production Areas: Hsinchu (Beipu), Miaoli (Toufen), Pinglin, Shiding, Longtan, and more.
Brewing Method:
• Water Temperature: Use 95°C, or boil water then cool to 85°C before steeping.
• Steeping Time: 3–5 minutes; medium teapots or porcelain cups recommended.
Oriental Beauty is considered the “champagne of teas,” perfect for VIP hospitality and festive gifting.
Wenshan Baozhong is the least oxidized of Taiwan’s oolong teas, often compared to green tea for its delicate fragrance and light taste. The name "Baozhong" (wrapped type) refers to its twisted leaf shape.
Features:
• Appearance: Tightly twisted strips with a dark green, glossy surface.
• Aroma: Elegant floral scents such as orchid, gardenia, and sugarcane.
• Tea Liquor: Clear light green to honey yellow, bright and transparent.
• Taste: Light and smooth, with a sweet and refreshing aftertaste; minimal bitterness.
• Oxidation Level: Very low (8–12%), closest to green tea among oolongs.
• Production Area: Wenshan region of Taipei (Pinglin, Shiding, Xindian, Shenkeng, Xizhi).
Brewing Suggestions:
• Water Temperature: 90–100°C; pouring hot water directly enhances aroma release.
• Teaware: Use porcelain teapots or cups to best appreciate its fragrance and color.
Wenshan Baozhong is an elegant tea ideal for daily drinking and serving to guests.