1.25 tsp for 300mL water @90C, steeped two minutes.
The packet says 100C water —that seems a bit high for an oolong. As it’s been a few years since I could drink a milk oolong, I am very hesitant to rise scalding the leaf with such hot water. So I did 90C.
I’m trying a sample of this for the 2017 Toronto Tea Festival. I signed up as a taster, said I like oolongs, and I and got in, and that meant a lovely box full of oolong samples. My last milk oolong was from DavidsTea, and, sadly, DT had gone to milk-flavoured oolong—not the same thing at all. The flavouring left an odd taste I did not like, and I’ve not tried anyone milk oolong since. I really miss it.
So this is a lovely surprise. I can’t confirm whether this tea has any flavour added. The strong butter notes make me wonder. I hope I’m wrong.
Dry leaf smells very buttery, more butter than cream. Dry leaves are tight-rolled and dark, dull green. Wet leaf after first infusion smells more faintly of butter and of mild green veggies. Wet leaves are a less dull but still dark green.
Liquor: pale gold, as one might see in a white tea. No down. Light to medium body; I expect this will lighten will subsequent infusions. Creamy mouthfeel without being heavy and coating.
Not a sweet milk oolong, but certainly not bitter or harsh. Some distant floral notes in the scent but no floral notes in the taste. Some hints of stone fruit as the liquor cools. Slight mineral finish that I really like. No astringency … but there is a gentle bite on the finish that makes me think of apricots.
This is only my third milk oolong. It’s more complex than I was expecting. I’m looking forward to further infusions.
