Butterleaf

Butterleaf

Butterleaf is a loose leaf Milk Oolong (also known as Jin Xuan or Golden Lily) and is a prized Taiwanese tea famous for its naturally creamy, buttery flavor and silky mouthfeel, achieved without the addition of actual dairy.

Characteristics & Flavor Profile

• Appearance: The dry leaves are hand-rolled into tight, dark-green "ball-style" nuggets that slowly unfurl into large, whole leaves when steeped.
• Aroma: A distinct floral scent often compared to orchids, with notes of sweet cream, butterscotch, and hints of pineapple and apricot.
• Taste: A velvety, dessert-like quality with notes of custard, warm milk, and honeyed sweetness, and a smooth finish with very little bitterness.
• Liquor: Brews into a pale yellow to light golden-amber infusion.

Production & Origin

• Cultivar: Comes from the Jin Xuan (TRES #12) cultivar, a hybrid developed in Taiwan in the 1980s.
• Process: A lightly oxidized ("green") oolong. Its creamy character comes from cool-temperature withering and light roasting, not additives.
• Authenticity Note: Higher-quality versions like ours are naturally creamy; some lower-grade teas are artificially scented with milk flavoring to mimic the effect.

Brewing Recommendations

Butterleaf is highly versatile and holds its flavor through multiple infusions.

• Water Temperature: 185°F to 205°F (85°C–96°C).
• Steeping Time: Initial steep of 2–3 minutes; re-steep up to 5–7 times.
• Vessel: A traditional Yixing teapot or Gaiwan is recommended by enthusiasts to capture the tea's full aromatic profile.