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This may just be someone’s cup of tea—it’s not mine. It’s made with milk, and I can distinctively taste it, and couldn’t help thinking that if I want milk in my tea, I’d like to add it myself. My aunt who loved the Rare Orchid and Light Roast Tung Tings the other day, found this one “blah.” Not a tea I’ll order again. If I want a tea on the creamy, silky side I prefer TeaSource’s Sweet Silk Oolong.

Preparation
190 °F / 87 °C 3 min, 0 sec 3 tsp 24 OZ / 709 ML

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New York City

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