Milk oolong tea, also known as “Jīn Xuān” (金萱乌龙）tea or Qing Xiang Oolong (清香乌龙), or Golden Lily, is produced from a unique tea tree cultivar called “Jīn Xuān” tea plant (金萱茶树) cultivated originally in Táiwān. This cultivar is grown on mountain slopes at elevations of 1000 to 1500 metres. It requires suitable altitude, climate, and soil conditions, as well as sufficient rainfall and cloud cover, for optimum tea quality. This smooth-bodied Milk Oolong tea offers a creamy, yet refreshing sensation and a milky sweet aftertaste, which will give you the lingering throat sensation called Hou Yun (喉韵) that is highly sought after by connoisseurs.
“Milk Oolong” was named after the milky aroma and flavour that the tea leaves naturally possess, often described as creamy, smooth and sweet. Milk oolong tea is highly sought after by tea enthusiasts around the world because of its unique taste and aroma, as well as its rarity.
The milk flavour of the tea is not added artificially. It comes from the tea plant itself, which, during specific growing conditions, produces a natural lactone compound that gives the tea its characteristic milky aroma and flavour.
Tasting Details
Specification
How to Brew
- Use 1 teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
- Boil your water and let it cool; it should be around 85 – 90 degrees (100degree water will scorch the tea)
- Steep for 3-5 minutes according to taste.
- Reuse the leaves a further 3 times, by simply adding more hot water.
Reuse the leaves for further infusions, by simply adding more hot water.
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