Milky Oolong

Milky Oolong is a style of oolong tea with a milky aroma and creamy quality. A truly unique tea from Nantou! This lightly oxidized oolong made from Jin Xuan cultivar delivers a pleasant suprise ~ the liquor is smooth & creamy with a hint of cinnamon & roasted sugar, naturally.

Origin: Taiwan
Estate: Nantou

Ingredients: Oolong Tea

Steeping Guidelines:
Water: 185 – 190°F | Use 1.5 – 2 Tsps per 6 ounce cup | Infusion Time: Steep 2-3 teaspoons for 30 seconds – 1 min.
Subsequent steeps long, up to 4 minutes.
Oolong leaves are traditionally steeped three times per sitting

Infusion tips:
Use COLD filtered or spring water, whenever possible
Don’t over boil water, Don’t over steep tea
Remove leaves after recommended time (adjust to taste)
*Vary time according to taste, & remember that steeping tea leaves beyond 3 minutes does not contribute to flavor, only bitterness.
If you want a stronger taste, use more tea leaves instead of steeping for a longer time

1 Tasting Note

QuiltGuppy

This tea has a very light scent when dry. I can barely make out the notes of butter that I associate with a good Milk Oolong.

195/3 min. – Now that it is brewed, I still can barely smell or taste the characteristic nutty and buttery flavors of Milk Oolong. It is there, but it is very light, as is the oolong. There’s also a slight taste of cinnamon. This tea is what I would consider a delicate, or a light Milk Oolong. It’s not what I had hoped for in terms of strength, but it’s certainly not bad, either.

2011-04-28 06:20:24 -0400

195 °F / 90 °C

3 min 0 sec

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