This limited-edition oolong from the Wuyi Mountains of China is velvety smooth and lightly creamy, with a subtle hint of orchid.

Quangzhou Milk Oolong Story
It is said that it came about when the moon fell in love with a comet. The comet passed her by, as comets will do. The moon cried milky tears, which chilled the tea fields, withering the leaves and giving them a delicate creaminess. It’s been a rare luxury ever since. Leaf: The leaf smells very much like a sweet milk candy. It has a very prominent sweet and milky aroma. It is rolled into tight little balls. There is a light green to almost black spectrum of colors. There are a few rather varied shapes and sizes to the balls.

Brewing Tips – Hot Tea: Oolongs teas are best enjoyed when the leaves are briefly infused with hot water, which is then poured off. The tea is then reinfused and tea is poured to the lucky guests after about 1 minute. The leaves may be reinfused several times, with each resulting infusion yielding different liquor from the proceeding cup.

Brewing Tips – Cold Tea: Place 6 teaspoons of tea into a heat resistant pitcher. Pour 1 1/4 cups freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

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