Buttery, creamy aroma and mouthfeel
Fujian Province, China
A buttery, creamy, and transcendent Oolong tea.
Milk Oolong, like all Oolongs, is considered a semi-fermented tea, meaning it falls somewhere between a black and a green tea. This is a relatively “new” tea, having first been created in the 1980s in Taiwan. It is now one of the most commonly grown teas in Taiwan. Contrary to a commonly held belief, this tea is not processed with milk or any other dairy products. It is simply named for the creamy aroma and flavor it yields.
How to Brew
Tea: Measure 1 teaspoon of tea for every 8oz of water.
Water: Heat water to 200 degrees.
Steep: Steep for 5-7 minutes.