Milk, as we know it, is soft, smooth, velvety, sweet … What could be the milk Oolong? Totally the same! Milk Oolong, a delicacy from Taiwan, has an unusually soft taste and a sweet aroma. It is grown in a breathtaking landscape full of jagged hills and green slopes. Its production is given the utmost attention. It is no wonder, therefore, that it belongs to highly prized sorts.
For Oolongy, the so-called semifermentation is characteristic. They are also called blue-green or polished green tea. Chinese Tea Tickets are collected in Taiwan up to five times a year. Harvest runs from April to December. A special procedure follows, in which tea leaves receive a typical milk flavor. Their cracking takes place in milk steam. Then the farmers are poured into special containers with milk essence and soak repeatedly. Subsequently, tea travels to large bamboo baskets, where it shakes intensively. This causes the leaves to get wet and disturbed, which will trigger natural enzyme oxidation. Depending on the kind, they are left to this chemical process for a long time. Mostly Oolongs ferment somewhere between 8-85 percent. The final color, aroma and caffeine content (tein) depend on the percentage of fermentation.
In Taiwan, tea gardens are located in virtually all regions. Oolonga is most often exported from Nantou, where Chinese tea is grown on the hillsides. They provide ideal soil and climatic conditions. Taiwanese Oolonga will cover about 20 percent of the world’s production of these unique teas.
Flavors: Almond, Milk, Nuts