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I’d been drinking a lot of rooibos when I first tried this tea, so my steeping habits were lax, to say the least—it’s hard to oversteep rooibos. Unfortunately, too long a steeping time with too hot of water severely affected this Milk Oolong, and I was very disappointed… with myself. When I initially opened the package, the scent was so buttery, it reminded me of caramel—delectible. I couldn’t wait. Boiled some water, dropped in the ball infuser, and promptly forgot about it. This is too good and pricey of a tea to be taken so lightly. I threw out that cup (it tasted like spinach), and decided to wait until I had time to “contemplate” this tea as it deserved.

Now I sit in a comfortable chair, having just enoyed a perfectly brewed cup of the stuff, a very subtle, pale gold liquid that is more like drinking a fragrance than a beverage. This cup has to be savored for its subtlty because there is little tangible about it. I’d even go so far as to say that it’s ephemeral, like a childhood memory of an event you know you enjoyed but can’t quite recall. As you drink sip after sip, you just begin to understand the tea’s details when it slips away once again. I loved it—almost milky, creamy, sweet, caramelly, buttery with a hint of green woodiness. I’d have to drink it a hundred more times to unravel its mysteries, and yet I suspect they would evade me still.

Strictly respect the steeping time and temperature. And I’d advise a large infuser that allows the leaves space to unfurl, which they do very quickly.

Preparation
175 °F / 79 °C 2 min, 0 sec
American Tea Room

I might even suggest a gong fu teapot or a teapot with an large strainer as the leaves are enormous. Glad you liked it.

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American Tea Room

I might even suggest a gong fu teapot or a teapot with an large strainer as the leaves are enormous. Glad you liked it.

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