Milk Oolong100% natural!
Our Milk Oolong from the aromatic Jin Xuan cultivar has a distinctive malty/biscuity flavour, with floral undertone.
The assertive, creamy taste of authentic Milk Oolong has unfortunately led to a number of farmers and vendors 'recreating' the flavour with sweet additives. Our milk oolong, from Ali Shan, Taiwan, is completely natural, with the creaminess coming from the cultivar alone.
Origin: Ali Shan, Taiwan
Jin Xuan is the most well known Taiwanese tea cultivar. Somewhat prosaically, it's often referred to as #12 – the name given to it by Taiwan’s Tea Research and Experimental Station (TRES), which developed the cultivar in 1982.
Grown by the Chiu family, who also supply our Ali Shan High Mountain oolong, at an altitude of 1,500m. The cool climate slows growth and increases the concentration of aromatic oils in the leaves. Daily mist also filters the sun’s rays, resulting in darker shoots with higher levels of amino acid and nitrogen.
Use freshly drawn and filtered water at around 85°C. Quickly rinse the leaves in hot water and discard immediately before brewing.
For Western-style brewing in a teapot, steep 3g per cup. Infuse for 2 minutes before serving. Re-steep an additional 2 times (or more) for 2 minutes each time.
For Asian-style brewing in a gaiwan or small teapot, steep 6g of tea for up to 5 or 6 infusions. The first infusion can be as short as 30 seconds, and increase the infusion times thereafter.
The leaf quantity, infusion time and temperature can be adapted to suit your personal preference.