Milky Oolong is a semi-oxidised Oolong tea produced in Taiwan and it is considered top grade among the many varieties of Taiwanese Oolong tea. Our milky oolong is sourced from Sun Link Sea, right in the middle of the Island, at a rather high altitude of 1520m. This altitude is quite high for the Jinxuan cultivar, which usually couldn't resist too low temperature. The higher altitude gives highly thought-after quality to this tea, as that of other High Mountain oolongs. As the name suggests, it gives off a milky aroma and leaves a delicate caramel aftertaste. The natural fragrance of this Milky Oolong is much more subtle than that of alternatives whose scent is enhanced by artificial additives. The aroma of the soup is rather vegetal, floral while the bottom of the cup smells like caramel and baked sweet potato. The texture of the soup is very creamy and smooth, which echos with the light milky scent. The tea leaf has a hemisphere shape with a twisted stem, which will spread into a full leaf shape in water after a good brew. Since the oxidization level is between light and moderate, the soup is golden clear and tastes in a mix of mellow, sweet and fresh. It is something one would not get tired of drinkng one whole day.
suggested teaware: teapot / gaiwan
number of times for brewing: could be brewed for 5-6 times
the 1st-3rd time: 10s, +5s per extra time
the 4th-6th time: 25s, +15s per extra time
After harvest, the tea leaves are withered in the sun and then left in the shades to cool down and achieve partial oxidation. At this stage, the edge of the leaf turns red, while its heart remains green. Next, the farmers fry the leaves at multiple temperatures to remove moisture and stop the oxidation. Lastly, the tea leaves are placed in a machine to be twisted into ball shapes.