1 TB for 450mL water @ 90C, 4 minute steep, 100.

Bliss. And even better, now that I can get my water to the best temp. The packet recommended 94 degrees, but I’m quite happy with 90 degrees — major creaminess. Sometimes, when I was making this with a kettle and guessing at the water temp, I’d get a bitterness if the water was too hot.

What can I say about the Quangzhou Milk Oolong? It lives up to the copy. It’s soothing. It’s good for at least two steeps. I only steep it four minutes, as I’ve found anything longer invites a green flavour note that I don’t want. An expensive tea, but worth every penny. Creamy, floral — in a complex way — a tiny bit toasty, a very faint bit mineral. I love this tea.

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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.

Location

St John’s, Newfoundland, Canada

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