Flavored Tea Milk Oolong China Tea

Milk Oolong is a relatively new variety of tea. It was developed by Wu Zhenduo in the 80s, who is known as the father of Taiwanese tea. He named the tea Jin Xuan after his grandmother’s name, which translates to Golden Daylily. As it has gained popularity among Western tea drinkers, the tea gained the alternate name Milk Oolong. Both names describe it well, as it has both floral and creamy notes. Milk oolong was first created in Taiwan in the 1980s and has quickly become a global favorite.

Processing milk oolong includes the traditional steps of tea making such as withering, oxidation, twisting, and frying. The factors that set it apart from other oolongs are the balance of elevation, temperature, and humidity. Milk oolong is typically grown at higher elevation which affects the chemical compounds in the tea plants. Once the tea leaves are picked, they are withered overnight in a cool but humid room. This unlocks the fragrant aroma and retains the creamy flavor in the leaves.

This delightful, hand-processed green oolong is grown high in the Fujian mountains in China. Famous for its 'milky' taste and silky texture, the large, tightly-rolled leaves have the alluring fragrance of sweet cream and pineapple. The flavor is smooth with light, orchid notes. Great for multiple infusions.

Like most oolong teas, milk oolong has a floral aroma with notes of honey. But the naturally creamy flavor sets it apart from other oolong varieties. When brewed properly, it has a silky smooth mouth feel unlike any other tea. Each sip brings to mind buttery pastries and sweet custard.

Steeping Oolong tea is easy. Simply heat fresh, filtered water to a rolling boil. Then pour 6 oz of water over tea and steep for 3-5 minutes (if using tea bags) or 5-7 minutes (if using full-leaf.)

Oolong Tea ｜Fujian ｜ Semi-fermentation ｜ Spring and Summer