Milk Oolong Description:
Milk Oolong is a relatively new cultivar in the delicious world of Oolong teas and is prized for its inherent cream and butter notes. These lightly roasted, rolled leaves yield a light-bodied cup with sweet buttery texture and delicate floral aroma.
Also called Jin Xuan or Golden Lily, it is an ideal candidate for multiple infusions in a dedicated Yixing teapot. The first three infusions of this tea will have slight milky scent, whereas this scent will gradually reduce for the next cups.
Chinese Oolong Tea
Milk Oolong Asian Style Preparation
Asian Style: Steep 6 grams of Milk Oolong in a medium size Gaiwan for approximately 20-30 seconds and pour off into a small pitcher and serve. Infuse 6-8 times adding 5-10 seconds for each infusion.
- Step 1:
- Preheat mug with boiling water, discard and refill. Allow to cool two minutes.
- Step 2:
- Steep 2 flat tsp or 3-4 grams of tea per 8 oz of water.
- Step 3:
- Steep for 3-5 minutes as desired. Experiment with slightly cooler water or shorter steeping times. Try one additional steeping if desired.