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Milk Oolong

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Milk Oolong


Shou-Lao Tea & Herb



Milk Oolong (Jin Xuan Oolong)

As its name suggests, this tea is characterized by a distinct and naturally occuring milk-like fragrance and taste that can only be produced when the tea leaves are grown at a certain altitude and soil condition. Furthermore the tea leaves can only be harvested and picked at a specific time, and temperature. This Milk Oolong Tea is naturally processed and not scented, a taste that is sure to delight.

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. Firstly, the leaf is plucked from gardens situated between 500 to 1,200 meters altitude, 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. Then the tea is rocked, or sifted to sort the prime leaf that's required, then steamed over hot fire lightly. Finally the tea is dried then resorted to ensure leaf quality then packaged.

The rolled, blue-green leaves have an intense milk aroma, like milk toffee or hard milk candy, with a slight orchid floral undertone. It smells sweet and lovely. Likewise, the bright yellow brew is incredibly aromatic and flavorful. Its scents of creamy caramel, flavors of cream, milk, coconut milk and vanilla-infused cream fade into a lingering, sweet-green aftertaste. It has a finish of gardenias, ripe fruits and warm cream which are remarkably indulgent. Later infusions are greener, more floral yet equally complex.

Origin:  Taiwan

Harvest Period: Winter 2012

Brewing Guide: To get the most out of your tea, as a general rule it's always recommended to use glass-based or porcelain tea ware. First rinse the tea cup and teapot with hot water. Then use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml (5 fl oz.) of water. Jin Xuan Oolong is best steeped in hot water at 185ºF - 195ºF for 1 minute for the first and second brewings. Gradually increase steeping time for subsequent brewings. However one can steep for up to 2 or even 3 minutes if a stronger cup is desired.

Alternate Brewing - Gong Fu Method Utilizing Yinxing Teapot or Guywan:

1) The Tea-Water Ratio should be 4:1.
2) Water Temperature should be 112°F
3) Steeping Time: 30-45 seconds
4) Number of Infusions: 8-10
5) Combined properly in using the right combination of tea leaves, water temperature and brewing time, the results are an excellent cup of tea. Keep in mind that Gong Fu Cha offers an advantage over other brewing - higher water temperature within a smaller brewing apparatus makes for a concentrated and full bodied tea.

Oolong Plantation Nantou, Taiwan

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