1.5 tsp for 300mL water, @90C, steeped 3 minutes 30 seconds.

So I’ve been thinking for a whole I had a less-than-stellar batch of this from DavidsTea.

Turns out DavidsTea are using a flavoured version, by their own admission: “A luxurious creamy blend of oolong and all-natural milk flavouring.”

Quangzhou milk oolong is created by temperature change and harvesting practices, not spraying “milk flavouring” on leaves.

Disappointed.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

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St John’s, Newfoundland, Canada

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