China Milky Oolong

Tea type
Oolong Tea
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Edit tea info Last updated by Anagrammaton
Average preparation
180 °F / 82 °C 2 min, 30 sec 8 oz / 236 ml

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6 Tasting Notes View all

From Simpson & Vail

Just one taste of this tea will have you exclaiming “WOW”! Unlike any other oolong that you’ve ever had, your taste buds will delight in the light, smooth, sweet and creamy taste of this tea. The Gangde gardens in the Anxi county of Fujian province produce these tightly curled dark green leaves with their heavenly milky aroma and delicate green cup.

Oolong teas, aka wulong, are made from large leaves that are produced in the late Spring. Unlike other types of tea that contain the top leaves and the buds of the bush, oolong teas are large well formed leaves that will sometimes also contain the stem of the bush. Oolongs differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce. Each type of Oolong varies in the percentage of oxidation and the method in which it is processed (some are twisted, tippy leaves, some are cut, some are rolled into small balls).

Brew tea at 180º – steep for 2 minutes. This tea lends itself to multiple infusions; for multiple infusions, let the tea steep for approximately 15 seconds longer on each subsequent infusion.

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6 Tasting Notes

9 tasting notes

Delicious! Very fruity, mellow tea. The liquor is very light, and the leaves are beautiful once they unfold to their full size. Definitely a new favorite oolong for me.

185 °F / 85 °C 3 min, 0 sec

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18 tasting notes

The fifth steeping was my final one, since the tea lost almost all flavor by this point. This was also evident in its nearly colorless liquor. I should note that each steeping time was increased by 15 seconds as per the manufacturer’s instructions. Also, although the fourth steeping still had much of the original flavor, I would not recommend going beyond the third steeping if one is to do justice to the original quality of this tea.

180 °F / 82 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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