Oolong Milky

Water Quantity

200 ml

Tea Quantity

1 tbs / 2 grams

Water Temperature

80 °C

Steeping Time

1-3 minutes

Many myths and legends surround this treasure.No matter if is flavoured or steamed with milkwather one thing is for sure: whoever tried it , will never forget it. Also known as Jin Xuan this tea is a variety of oolong tea, developed in Taiwan in the early 1980s. Also referred to as #12 or "Milk Oolong" (Nai Xiang), it is known for its light, creamy, and floral flavor, often described as having a natural milky character. Jin Xuan tea is cultivated at higher altitudes and is popular among tea farmers in Taiwan and Thailand.

About Milky Oolong tea: Milk Oolong tea plant is harvested in autumn and spring. Since the tea plants grow in the mountains, depending on the altitude of the tea plantation, the taste of the oolong may vary.
The sun and morning mist in autumn and spring time make the leaf juicier and stronger. Tea famers carefully hand-pick two top leaves and a bud.
The buttery or milky taste of genuine Jin Xuan tea is a natural trait of the cultivar and not the result of external processing, such as steeping or steaming the leaves in milk, and that's how Milk Oolong from Taiwan reaches the desired taste naturally, without aromatisation. This particular cultivar develops its milky taste simply through additional oxidation and roasting.

Food pairing:pastries like croissants, cookies, or buns but as well strawberries, raspberries, peaches, and apricots.

Origin: Taiwan

Tea Type: Oolong

Taste flavour:light, creamy, and floral flavor

Caffeine: medium

Number of servings: use 1 tbs/ 2 grams per cup -50 grams pouch =25 cups

Using with: glass infuser mug, teapot with infuser, infuser & strainers, paper filer bag.

Preparation: 1 tbs loose tea -into an infuser/pot/paper tea bag
200 ml water boild at 80 degrees

Infusing time: 1-3 minutes

Ingredients: oolong tea. Suitable for vegans and vegetarians;