As Taiwan ’ s economy boomed in the 1980s, domestic demand for oolong tea rose accordingly, with prices jumping to NT $ 2,000 a kilogram. Tea farmers started switching from making fully fermented black tea from their Jin-xuan tea, instead producing semi-fermented oolong. Jin-xuan ’ s characteristic creamy, sugar-cane aroma was an instant success, and people started thinking that Jin-xuan had always been a type of oolong.
1980 年代，台灣經濟起飛，供給內需的烏龍茶水漲船高，茶價從每台斤 2,000 元起跳，茶農於是紛紛將原本要做全發酵紅茶的品種「金萱」拿來做半發酵烏龍茶，金萱特有的奶香和甘蔗香一時蔚為風潮，不知原委者，甚至以為金萱原就是烏龍品種。