1.The Tea Plant's Natural Scent (It's in the Genes)

The main tea plant used for Milk Oolong is called Jinxuan. Tea expert Wu Zhen Duo created it by crossing Ying Zhi Hong Xin and TTES #8. This Jinxuan plant naturally produces substances that smell like milk. This milky scent is part of the tea plant's DNA – it's the plant's own special smell. The scent is released when you brew the tea. This natural milkiness is the key feature that makes Jinxuan different from other oolong teas.

2. Processing Brings It Out (Low-Heat Roasting)

The low-heat roasting process (often over charcoal) helps change things inside the Jinxuan leaves:

Some natural compounds gently change, creating fragrant substances, including the ones that become the milky smell.

Amino acids and natural sugars interact, producing a sweet, smooth taste similar to milk candy.

This slow, low-heat roasting keeps the milky scent fresh and light. It also creates layers of flavor: you first notice the strong milky scent, and later discover a lasting floral aroma.

3. Fermentation & Environment Help

Partial Fermentation: Oolong tea is partially fermented. This moderate fermentation helps fats in the leaf change, creating substances that add to the milky scent.

High Mountain Growing: Jinxuan grown in high places, like Alishan, benefits from big day-night temperature swings. This makes the milky scent even purer and sweeter.