Thank you Teavivre for this sample!
This is my first time with a milk oolong and I’m very glad I get to try it after reading so many good reviews about it. I like green oolongs and was afraid of following the directions by using boiling water on this tea, but I did and the results were surprising good!
Little green balls that smell creamy and floral. Wet they smell very very rich and creamy. The infusion was pale yellow-gold with hints of creamy vegetables. I brewed this gaiwan style. I was too afraid to do it western style with boiling water.
Taste: Cream, creamy, creamy! Creamy taste with a nice creamy texture with some sweetness. Hints of floral notes of orchid taking a backseat to the creaminess but letting themselves be known. There was a slight hint of juiciness, of what I couldn’t pinpoint. The aftertaste was creamy at first then had a sort of drying effect in the mouth.
In later steepings the creamy notes waned a little, and vegetal notes started appearing. The drying effect became a little stronger in the aftertaste as well. It reminds me of a tiequanyin without the heavy mouthfeel and lasting aftertaste. I prefer this over tiequanyin simple because this lacks that super thick, heavy mouthfeel and aftertaste.