A most unique character best described as 'premium oolong with sweet milk and light orchid notes peeking out from camellia depths'.
INGREDIENTS: Oolong tea
INGREDIENTS FROM: China
ANTIOXIDANT LEVEL: High
CAFFEINE LEVEL: Low
Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. First, the leaf is plucked from gardens situated between 500 - 1200 meters, and is produced between March and December. Next, the plucked leaf is withered in air-conditioned rooms until it is has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire. Finally the tea is dried then re-sorted to ensure leaf quality and packed. The tea is produced in relatively small quantities from March to December; in fact, only 80,000 kg are produced with about 60,000 kg headed for the export market.
How to describe a steaming cup of Milk Oolong? Ok, imagine if velvet somehow took liquid form and was blended with a sweet light cream. While drinking it, you find yourself swimming to the bottom of a deep well of orchids. It sounds dream-like doesn't it? Well brew a pot and experience its milky dreaminess for yourself - an amazingly profound tea.
Brewing Guide: 1 heaping teaspoon of tea
Steep time: 1-3 minutes
Temperature: 185° F