Yum! This really is milky! I’m impressed that the sample packet came with a little oxygen absorber to keep my tea fresh. Then I was worried that it was going to absorb all the oxygen in the world and we’d all die. How do these little things work?
First of all, this is supposed to be a flavored milk oolong, which is fine with me. I was really in the mood for something creamy but I don’t have any milk like products right now. Brewing this gong fu style. I rinsed the leaves, as I generally do for oolongs, but then I remembered that this was flavored. Did I wash the flavor away? As it turns out, no, I did not. The first steep is smooth and green and creamy. It evens clings to the tongue the way milk does. It’s slightly roasty and slightly mineraly. It tastes like I poured some cream on top of some quality green oolong.
In the second steep, the clinging to the tongue quality is gone, but still tastes milky and sweet. The oolong flavor is coming stronger now. How I love Taiwan green oolongs.
Steep three. I used a higher temperature. This resulted in a stronger cup. The milky flavor is faint now. It tastes more vegetal. Like cooked watercress. It’s funny…I think I was just dreaming about eating cooked watercress last night. The leaves have also expanded tremendously. Wow.
More steeps coming later. :) I can’t wait to try my other samples. I’m gonna miss this one though…