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This is the unflavored Jin Xuan milk oolong from Teavivre. The tea was produced by pinching off a stem that contains several leaves, and then rolling this into a tight ball. It’s really amazing to see one of these small rolls of tea unfurl. I read a review where someone thought this teas was better brewed western style. I’ll try that next. I brewed this gong fu style. It lived up to its billing. In the first two infusions, it had a distinctive milky, creamy note. As the infusions increased, the milkiness was no longer present, and it took on more of a vegetal taste. The tea remained sweet throughout.