Tasting notes

Extra special Oolong tea from China. Sweet tasting, never disappointing.

Background

Milk Oolong is a rarity from Anxi County Fujian China. It has been mixed with Buffalo Milk as it is withered. The Oolong takes the taste into its leaves and the flavour is fixed using the same production method as normal Oolong. The leaf quality is excellent and the tea has an other worldly flavour. By that I mean it is not a flavour we commonly find in western culture. In the years I have had this tea to serve it has always been a success many people cannot believe its perfect sweetness. This is a perfect gift tea, you are sure to be giving a tea lover something they have never had.

Perfect preparation

Chinese style preparation for this tea is clear. Half fill a tiny Li-Xiang teapot with Milk Oolong. Add water that has been boiled and allowed to cool for one minute. Add this to your tea and leave to brew for thirty seconds. Pour this first tea off. Add boiled water to fill your pot and leave to steep for one minute. Your tea is ready. Repeat this process for as many times as you like omitting the first step.

A simpler method is to boil freshly drawn filtered water and leave to cool for one and a half minutes. Add two teaspoons of Milk Oolong to a small teapot, ideally around 400cl. Add your cooled water and leave the tea to brew for one minute. Your tea is ready. Fully empty your pot to serve. To get another steeping add water at the same temperature as before. Milk Oolong will make at least five pots of tea for each set of leaves.

This may look quite complex. But it is not. As you get use to this type of tea you will find it easy to prepare.