“I have been so bad about tasting notes the last two days! Just super busy I guess, and a feeling of not knowing what to write. Continuing with the cupboard chronology, I finally picked up a few...” Read full tasting note
“I have been reserving this for a special occasion, so I declared tonight “special” :) After a fine meal of grilled shrimp and cheese grits, a cup of this, from my gaiwan, on a nice fall evening is...” Read full tasting note
“Thank you so so so much again to Will Work For Tea for this wonderful surprise! What I really wanted to do this morning was go swimming, but of course it started raining around 7am and not this...” Read full tasting note
This exquisite oolong is a high-elevation Chinese Ti Kwan Yin (“Iron Goddess of Mercy”) variation that was hand-processed with six unique methods to create a one-of-a-kind flavor. It is made in small batches and is extremely limited.
The beautiful leaves are blue-green, tightly rolled and lightly oxidized, but their appearance gives no indication of the flavors they generate. Despite the fact that the leaves contain no actual milk, their aroma is similar to the milky sweetness of Chinese milk candies (like White Rabbit). They brew into a clear, pale, canary-yellow infusion with the unmistakable aroma of pure lactose sugar. Astounding notes of evaporated milk, dulce de leche and vanilla-infused cream fade into a lingering, sweet-green aftertaste, a bit like a lightly spiced Kashmiri Chai.
Like other tightly rolled oolongs (such as our Dong Ding, for example), our Milk Oolong withstands multiple infusions. The second infusion is more verdant and less sweet than the first, with an intriguing mineral complexity.
At American Tea Room, David (our CEO) and Roshni (in sales) consider Milk Oolong to be one of their very favorite teas.
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