Premium Taiwan Milk Oolong * Silk Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by politicalmachine
Average preparation
200 °F / 93 °C 1 min, 30 sec

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6 Tasting Notes View all

  • “I don't know what to make of this tea. Has flavour been added or not? I tend to agree with twinofmunin: how could it not be flavoured with such a strong scent and taste? I ordered this tea in...” Read full tasting note
    34
    Barbara78 59 tasting notes
  • “Strongly and unmistakably sweet/milky/creamy; I love it, but I can see how it might be offputting to some. Definitely something one has to be in the mood for. I don't see how it can't be flavoured,...” Read full tasting note
    84
    twinofmunin 4 tasting notes
  • “This is my first experience with a milk oolong. When I first opened the bag, the smell strongly reminded me of "Milky Candy" that I used to eat a lot of as a child. A nice smell, just not one I...” Read full tasting note
    46
    Amaikokonut 53 tasting notes
  • “Trying a sample of "Premium Milk Oolong" from Dragon Tea House. I was rather overwhelmed when I opened the package by the strong aroma, and the tea was....powerful. Not quite like the sense of...” Read full tasting note
    46
    teaddict 311 tasting notes

From Dragon Tea House

Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. This very special Taiwanese Oolong is produced from tea leaves picked at a certain temperature, altitude, soil conditions and time which creates it’s uniquely milky and silky texture. First, the leaf is plucked from gardens situated between 500 – 1200 meters, and is produced between March and December. Next, the plucked leaf is withered in air-conditioned rooms until it is has reached the desired level of fermentation. The tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire lightly. Finally the tea is dried then re-sorted to ensure leaf quality and packed.

The rolled, blue-green leaves have an intense milk aroma, like milk toffee or hard milk candy, with a slight orchid floral undertone. It smells sweet and lovely. Likewise, the bright yellow brew is incredibly aromatic and flavorful. Its scents of creamy caramel, flavors of cream, milk, coconut milk and vanilla-infused cream fade into a lingering, sweet-green aftertaste. It has finish of gardenias, ripe fruits and warm cream which are remarkably indulgent. Later infusions are greener, more floral and equally complex.

Brewing Guide: The water used to steep this tea should be about 185-195ºF or 85-90ºC. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurled for full flavor. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.

To Enjoy: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.

About Dragon Tea House View company

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6 Tasting Notes

34
59 tasting notes

I don’t know what to make of this tea. Has flavour been added or not? I tend to agree with twinofmunin: how could it not be flavoured with such a strong scent and taste?

I ordered this tea in the hope that it could be an alternative for my much more expensive milky oolong from Theodor. Unfortunatly this is not it.

What I don’t like about this oolong is the very caramelized scent. It reminds me of hard/kristalized caramel candy. You know the type you nearly break your teeth on when trying to chew it and when you’ve finally crunched it, makes your teeth stick seriously together. Theodore’s version has a more vegetal note, which makes it more balanced and natural to the palette.

Although it certainly isn’t bad, I won’t be buying it again. It just doesn’t hold up to the Theodor Milky Oolong.

Preparation
185 °F / 85 °C 4 min, 0 sec
cteresa

Theodor´s milky oolong tastes natural for me – I do not know if it is or not, but as they say “si non è vero, è ben trovato”, if not true then it is well made up! The taste is very oolongy but I love how it seems to develop with the water, and it tastes slightly different, different notes whenever I brew it!

Pity this is not an adequate replacement, I was checking the official price and indeed it is expensive. Funnily it is the only one of their tea where the tin cames practically free!

Barbara

Yeah that one and the Yin Zhen Silver Needle.

cteresa

I love Theodor tins, they are stackable and they seal so well, it is a craving. But I used to avoid the brand because I thought they were being outrageous by charging 20 euros per tin of fruit infusions! I thought ripoff and avoided it. Buying by the weight I changed my mind because the teas are so good, but I still think outrageous that all tins are the same price! Though it is a good justification to indulge on some pricey single origins!

Barbara

Yes it is outrageous and I often tell myself that I probably could get the same quality tea for a lower prices elseware, where they don’t put so much effort in style/packaging. Esp. the plain teas.

But on the other hand I tell myself some day soon (I hope) I’ll have enough tins and start buying by the weight again.

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84
4 tasting notes

Strongly and unmistakably sweet/milky/creamy; I love it, but I can see how it might be offputting to some. Definitely something one has to be in the mood for. I don’t see how it can’t be flavoured, though the milkiness lasts through quite a lot of infusions; I’ve had milk oolongs that were of unknown flavouredness and Taiwanese High Mountain milk oolongs that were definitely not flavoured, and this is nothing like the latter category.
The leaves are still intact; maybe medium to large in size?

Preparation
195 °F / 90 °C 0 min, 30 sec
teaddict

It was definitely not something to my taste, but one of my colleagues at work loved it and I gave the rest to him. He keeps reporting back, enjoying it.

Where did you get the ‘definitely not flavored’ versions? That’s what I was hoping this one might be.

twinofmunin

I hunted around a bit; I think I got a milk oolong sampler from Tea from Taiwan? Maybe? It’s been a while, so I don’t well remember, though it looks like they do right now offer definitely-unflavoured varieties. It was nothing like the flavoured (or assumed-to-be-flavoured) stuff that DTH and other vendors have.

teaddict

Thanks. I’ll check them next time I have a hankering to try something different. Right now I have an abundance of other oolongs from the last round of orders, so it will be a while.

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46
53 tasting notes

This is my first experience with a milk oolong. When I first opened the bag, the smell strongly reminded me of “Milky Candy” that I used to eat a lot of as a child. A nice smell, just not one I would expect from tea.

I steeped this in my 90ml gaiwan, 4.5 grams (Should probably try for 3-4 next time), 160~70 degrees and increasing.

The milky flavor comes through very strong in the first few steepings, almost overbearingly so, but then abruptly drops off into a “greener” taste. At this point I had to use boiling water and longer than average steep times to extract any flavor at all from it.

The first time I tried this tea, I was quite enchanted by the milky-creaminess and found myself rather disappointed that it had to end so soon. When I tried it again a few weeks later, I was less impressed with the first few steepings and enjoyed the more floral notes of the later steepings, difficult as they were to extract. I may have just been in a different mood, or maybe the strong milk flavor is the sort one easily burns out on. Maybe future tastings will tell me more.

Overall, this leaves me intrigued enough to seek out and try other milk oolongs; it certainly has an interesting flavor. However, I probably would not order this one again.

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46
311 tasting notes

Trying a sample of “Premium Milk Oolong” from Dragon Tea House. I was rather overwhelmed when I opened the package by the strong aroma, and the tea was….powerful. Not quite like the sense of drinking perfume from an overdone jasmine tea, but not too dissimilar, either.

I think I will see if one of my colleagues would like the larger package that I bought of this one. Many of them enjoy flavored teas. My taste buds are still ringing.

Preparation
205 °F / 96 °C 0 min, 30 sec

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93
95 tasting notes

Very nice milky Oolong, the taste and scent is strong and it doesn’t need a lot of leaf to give a strong and mellow taste in the mouth.
No off taste in the last brewings.
Definitely one of my favorite milky oolong.

Preparation
Boiling 0 min, 30 sec

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