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This is my first Milk Oolong. When I opened the tin and inhaled, I could see why it was named a Milk Oolong. This creamy frangrance carried over into the taste of the tea, along with heavy floral overtones and a lingering sweetness. After the first infusion, I accentuated this with a scant teaspoon of sugar. I’m trying another Milk Oolong (a 2011 Jin Xuan from AliShan, Nantou, Taiwan that I’ve ordered from Teavivre) to compare with this one. I didn’t think I’d find an oolong that I’d liked better than the Wuyi Xi Xian but I think that these Milk Oolongs might be better.