Product Overview
This Milk Oolong is made exclusively from high-mountain Jin Xuan tea leaves, a cultivar treasured for its naturally smooth, creamy character. The signature milk-like aroma is not created by adding flavoring or essence—it develops naturally from the tea plant’s own compounds, brought out through precise oxidation and gentle roasting. From harvest to final drying, every step follows traditional oolong craftsmanship to preserve the leaf’s purity. No artificial flavorings, fragrances, or additives are ever introduced.
Unlike artificially scented Milk Oolong—where milk essence or dairy flavor is infused after processing—this tea delivers its fragrance directly from the leaf. The aroma is soft and elegant rather than overpowering, and the taste is layered and refined. Each sip carries an authentic clarity and balance, free from the heavy, perfumed notes that can mask the true character of scented teas.
The flavor journey begins with a light, silky liquor that glides across the palate. The initial impression is a gentle creaminess, like warm milk, wrapped in a fresh floral bouquet reminiscent of orchids and gardenias. Beneath the surface lies a subtle sweetness, akin to sugarcane or fresh cream, followed by a hint of buttery smoothness. As the tea opens through multiple infusions, the sweetness deepens and a soft vegetal undertone emerges, offering a pleasant contrast to the lingering floral-milky finish. The mouthfeel remains smooth and coating, leaving a gentle cooling sensation at the back of the throat.
Pure, authentic, and deeply expressive, this is Milk Oolong in its truest form—crafted by nature, perfected by tradition, and meant to be savored slowly.
Brewing Guide: To enjoy its full character, use 5–7 grams of tea for every 150 ml of water. Heat the water to 90–95°C (194–203°F). Steep for 40–50 seconds for the first infusion, 30–40 seconds for the second, and add 5–10 seconds for each following brew. This tea performs beautifully over 5–7 infusions, with each cup revealing new layers—from creamy and floral in the early steeps to more honeyed and vegetal in the later ones.
