Ahhhhh what a weekend!! Turning 30 is exhausting…
But this was just what I needed to pick me up. Creamy and vegetal, slightly floral oh yes.
I prefer my MOs a bit darker, but this was so light that I really didn’t mind the green-ness.
Overall, not my fave, but one that I would like to try again in my brand new travel Gawain :)
and there are so many more teas on my backlog list… I just know that many of them will end up forgotten in the hustle of a very looong week!
Quangzhou Milk Oolong
This Oolong is our staff favourite!! Grown in the Wuyi Mountains in China, the tea plants grow at an altitude of 1500-4000 feet above sea level. This Oolong is often refered to as ‘premium Oolong with sweet milk and light orchid notes peeking out from camellia depth’.Make sure you make multiple infusions with this Oolong as it tends to get better with every infusion!The milky flavour is a result of a sudden change of temperature during harvest.
Milk Oolong – Production Process
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. 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 airconditioned rooms until it is has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire. Finally the tea is dried then re-sorted to ensure leaf quality and packed. The tea is produced in relatively small quantities from March to December; in fact, only 80,000 kg are produced with about 60,000 kg headed for the export market.