Quangzhou Milk Oolong

Tea type
Oolong Tea
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Edit tea info Last updated by TeaEqualsBliss
Average preparation
185 °F / 85 °C 3 min, 30 sec

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From SensibiliTeas

Description: Milk oolong has such a unique taste that many stories have evolved to explain its unusual flavor. The unique is the result of a sudden shift in temperature during harvest that is an extremely rare occurrence. One of the many legends of milk oolong explains that the first time this shift occurred was centuries ago when the moon fell in love with a comet passing through the night sky. The comet, passed by, burned out and vanished. The moon, in her sorrow caused a great wind to blow through the hills and valleys bringing about a quick drop in temperature. The next morning, local tea pluckers went out to collect their fresh leaves. To their surprise, when the tea was processed it had developed an amazing milky character, which was attributed to the motherly character of the old moon. So smoooth, this tea from the Wuyi Mountains of China is often referred to as silk oolong. 185° 1-2 level teaspoon tea per 8 ounces water; steep for 5 minutes. Multiple infusions encouraged.

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4 Tasting Notes

1908 tasting notes

There was an interesting sweetly floral scent that wafted up from my mug while this tea was steeping.

I was full of anticipation over the chance to taste this tea – after all it was another milk oolong that is officially my “Bestest T Evar!”. This tea is….not it. Wait, don’t leave yet! It isn’t a bad tea – I think I might be holding it up to standards that are too high – the milk oolong I had from The O DOR was a $80/100g tea after all!

It has a bit of a harshly cooked, tannin-y, and slightly bark-like astringency to it that I’m not hugely fond of. It definitely tastes more like a dark, roasted oolong than a green oolong to my palate. Interestingly, one way in which it is similar to the The O DOR oolong is that drinking the tea with something sweet helps bring out the smooth, milky quality of the tea. It isn’t the “bursting with honeyed cream” flavour of the latter, but it tastes much smoother and develops a mildly sweet tone, though it can’t seem to completely escape that bark-like tannic taste.

The resteep (@ 4:45) is a bit less harsh and a bit more ‘green’ in taste but overall it’s noticeably weaker.

185 °F / 85 °C 4 min, 0 sec

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6768 tasting notes

Not bad. Smooth with a little bark-like taste as an undertaste then ends with a sweetness. Interesting.

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