Milky Oolong Tea is a harmonious composition of an – in most cases only lightly oxidized – Oolong Tea with sweet milk aromas. The result of this version of scenting tea leaves has been enjoying great and constantly growing popularity both in the main producer countries China and Taiwan and in the west. While Milky Oolong Tea is often described as a typical entry vehicle to the world of Oolong teas or tea in general, this also applies vice versa: many self-declared “tea purists”, who might not fancy flavored teas otherwise, will sheepishly admit that at times they just can’t say no to a delicious Milky Oolong tea.
High grade Milky Oolong Teas, such our Taiwanese Jin Xuan Milky Oolong reveal the secret behind this popularity and persuasive power already with the opening of the package, from which an intriguing and tantalizing fragrance is exuded. While the sweet milk and vanilla aromas widely overlayer the dry tea leaves own scent, the taste of the prepared tea delivers much more then on the olfactory promise alone. In this, the creamy-sweet milk and vanilla flavors anticipated based on the scent combine with the earthy and floral notes that are typical for Jin Xuan Oolong tea to a perfectly harmonious, long lasting flavor that simply whets one’s appetite for more. And nothing easier than satisfying this appetite with a second and third infusion, for which our Jin Xuan Milky Oolong tea easily has the potential. At this, every individual infusion will surprise and please with its own individual taste profile.
The process of producing Milky Oolong tea is often described by suppliers and retailers as a “steaming of the tea leaves with milk” during the withering or immediately after this regular Oolong tea processing step. However, this description lives up to reality only limitedly. As milk – and thereby also milk vapors as suggested by such description – is highly perishable, any residues of such condensates at the tea leaf would inevitably deteriorate within just days, and the tea would become inedible as a result. In fact, the flavoring – or scenting – of tea leaves for a Milky Oolong is done either with natural milk extracts or with artificial aroma substances that give a milk-like scent and/or flavor. Hence, besides the used basis tea, also the selected aroma donor – as well as its qualified application and dosing – are crucial criteria for the quality of a Milky Oolong tea.
And this is why our Jin Xuan Milky Oolong tea belongs among the best of its kind! The used basis tea, an Oolong Tea from the Taiwanese Jin Xuan cultivar picked with a good picking standard (1 bud with 2-3 leaves each), belongs the best that the world of Taiwanese Oolong teas has to offer and is one of the brightest shining stars at the national tea firmament also in its country of origin, Taiwan. A high grade, 100% natural milk extract that is certified as food grade in the EU, is used for the scenting of our Jin Xuan Milky Oolong tea.
Pour 200-300ml water of a temperature around 85°C over 3-4 grams of Jin Xuan Milky Oolong tea leaves and let infuse for ca. 2 minutes for a first steep. 2-3 minutes will suffice for a second infusion, while a third infusion might rest for up to minutes.