This is another one of those “everyone’s favourites” teas.
I had high hopes and expectaitons coming into my first steep of the Quangzhou Milk Oolong. It smelled heavenly, and the price was quite exorbitant.

To be honest, upon my first sip, I was underwhelmed. It smelled nothing like it tasted. It was not a distinct oolong at all. Seemed pretty pricey for something so run-of-the-mill—or so I thought. This tea really grows on you, especially because of its high re-steep value. And for some, it grabs you upon the first steep as a winner. It really took me a while for me to love it, but I did end up loving it eventually.

Upon perfecting the steeping of this tea, I managed to find a way to bring out the milky fragrance in the actual tea, I was hooked. This is one of those teas that you don’t want to oversteep. In fact, a shorter steep gives a milkier taste and fragrance to the tea, while a longer steep brings the oolong out more. I like the tea FOR its milkiness so I tend to go for the quick steeps. If I want a prominent oolong taste, I go for my High Mountain Oolong instead.

As mentioned, it’s great for many steeps, and I usually tend to think that second and third steeps are the best ones.

If you like an oolong with a bit of oomph, and want something you can steep over and over again, this is definitely a good go-to tea. Remember, don’t be overgenerous in the amount of leaves you steep if you want to keep the milky flavor, and do NOT oversteep it. Otherwise it becomes a strong Oolong, but no milkiness.

I’ve restocked this tea twice now. I’m so glad I learned how to steep this to my liking, because it has become a staple.

195 °F / 90 °C 3 min, 30 sec

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