Tea type
Oolong Tea
Ingredients
Not available
Flavors
Butter, Cream, Floral, Milk, Candy, Creamy, Fruity
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by kjf
Average preparation
180 °F / 82 °C 2 min, 30 sec 10 oz / 294 ml

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70 Tasting Notes View all

  • “I have been so bad about tasting notes the last two days! Just super busy I guess, and a feeling of not knowing what to write. Continuing with the cupboard chronology, I finally picked up a few...” Read full tasting note
    97
  • “I have been reserving this for a special occasion, so I declared tonight “special” :) After a fine meal of grilled shrimp and cheese grits, a cup of this, from my gaiwan, on a nice fall evening is...” Read full tasting note
    97
  • “Thank you so so so much again to Will Work For Tea for this wonderful surprise! What I really wanted to do this morning was go swimming, but of course it started raining around 7am and not this...” Read full tasting note
  • “This is one of the samples from Quiltguppy that I was most eager to try. I had never heard anything called a milk oolong until not long ago and I was curious about them, especially since hubby just...” Read full tasting note

From American Tea Room

This exquisite oolong is a high-elevation Chinese Ti Kwan Yin (“Iron Goddess of Mercy”) variation that was hand-processed with six unique methods to create a one-of-a-kind flavor. It is made in small batches and is extremely limited.

The beautiful leaves are blue-green, tightly rolled and lightly oxidized, but their appearance gives no indication of the flavors they generate. Despite the fact that the leaves contain no actual milk, their aroma is similar to the milky sweetness of Chinese milk candies (like White Rabbit). They brew into a clear, pale, canary-yellow infusion with the unmistakable aroma of pure lactose sugar. Astounding notes of evaporated milk, dulce de leche and vanilla-infused cream fade into a lingering, sweet-green aftertaste, a bit like a lightly spiced Kashmiri Chai.

Like other tightly rolled oolongs (such as our Dong Ding, for example), our Milk Oolong withstands multiple infusions. The second infusion is more verdant and less sweet than the first, with an intriguing mineral complexity.

At American Tea Room, David (our CEO) and Roshni (in sales) consider Milk Oolong to be one of their very favorite teas.

About American Tea Room View company

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70 Tasting Notes

93
53 tasting notes

Lovely. I savoured this tea as my second milk oolong. The scent was heady, milky and rich. I’m still amazed that a tea plant can produce this. First infusion was highly aromatic, and lightly flavoured of creamy milk, sweet vanilla, and a subtle floral. My son, who was tasting this with me, giggled and exclaimed “Wow.” From the 17 year old 6 foot giant, it was a great reaction.

Second infusion and the scent is still coming on strong. The liquor is richer, and the feel on my tongue is heavy, like a light syrup and not a tea.

Third infusion and the floral is coming out more, the cream is subsiding in taste (but not scent, it continues to dominate the scent profile of this tea).

Heaven. This is wonderful complex tea to be savored thoughtfully. Better than dessert!

Preparation
200 °F / 93 °C 1 min, 30 sec
American Tea Room

Glad you liked it….it is a very rare tea that we happened to very fortunate to find on our tea trek in China. This particular producers makes about 1000 kilos a year — great quality but limited quantity.

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82
29 tasting notes

The dry leaves looks really, really weird. Smelled creamy and has an almost candy like feel to them.
Steeped for 2 minutes, the brew took on a light green color.

The brew smelled milkier, and I’m getting a distinct green tea smell here.
You can definitely get the creaminess, and a fruity aftertaste. Very enjoyable.

Preparation
2 min, 0 sec

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88
1137 tasting notes

This is definitely not what I expected =O It is WAY more flavored than I thought it’d be!!! It’s so crazy.. I thought it’d be like a Taiwanese oolong that was just slightly more creamy. This smells exactly like buttered popcorn. This is a real treat for anyone who likes tea, but I’m not sure I will buy more in the future due to the price.

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67
309 tasting notes

This has a strong, sweet fragrance from a few feet away. It does indeed have a strong dairy scent, but I can’t place just of what sort.

The taste is sweet like cream and the mouthfeel is silky and filling. A bit like yogurt, without the tartness of the cultures in it.

This is such an unusual tea to me; I’ve not had a milk oolong before. Very weird and good.

Preparation
175 °F / 79 °C 2 min, 0 sec

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98
25 tasting notes

I’d been drinking a lot of rooibos when I first tried this tea, so my steeping habits were lax, to say the least—it’s hard to oversteep rooibos. Unfortunately, too long a steeping time with too hot of water severely affected this Milk Oolong, and I was very disappointed… with myself. When I initially opened the package, the scent was so buttery, it reminded me of caramel—delectible. I couldn’t wait. Boiled some water, dropped in the ball infuser, and promptly forgot about it. This is too good and pricey of a tea to be taken so lightly. I threw out that cup (it tasted like spinach), and decided to wait until I had time to “contemplate” this tea as it deserved.

Now I sit in a comfortable chair, having just enoyed a perfectly brewed cup of the stuff, a very subtle, pale gold liquid that is more like drinking a fragrance than a beverage. This cup has to be savored for its subtlty because there is little tangible about it. I’d even go so far as to say that it’s ephemeral, like a childhood memory of an event you know you enjoyed but can’t quite recall. As you drink sip after sip, you just begin to understand the tea’s details when it slips away once again. I loved it—almost milky, creamy, sweet, caramelly, buttery with a hint of green woodiness. I’d have to drink it a hundred more times to unravel its mysteries, and yet I suspect they would evade me still.

Strictly respect the steeping time and temperature. And I’d advise a large infuser that allows the leaves space to unfurl, which they do very quickly.

Preparation
175 °F / 79 °C 2 min, 0 sec
American Tea Room

I might even suggest a gong fu teapot or a teapot with an large strainer as the leaves are enormous. Glad you liked it.

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98
38 tasting notes

I only found Steepster a few weeks ago. It’s been such fun reading here and looking for the perfect tea. Now I’ve found the perfect tea, is the fun over?

I bought a sample, but it’s a good size, maybe 4 teaspoons. I brewed 1 tsp in 8 oz water. The first pot was the most delicious, starting as melted butter and ending as peaches and cream. I’m on my 5th steep and the flavour is mostly a memory, but there’s enough of a delicious hint of scrumptiouness to make me keep drinking this.

Thank you, Steepsterites, for leading me to this completely delicious tea.

Preparation
195 °F / 90 °C 3 min, 0 sec
American Tea Room

thanks so much ….glad you enjoyed it

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90
119 tasting notes

A perfect dessert tea without calories. I get the milky creamy essence of this amazing Ti Quan Yin. I am bathing my face in this steamy goodness. Thank you Kyle for sharing this tea with me.

Preparation
175 °F / 79 °C 2 min, 0 sec

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89
3 tasting notes

Definitely not what I was expecting when I ordered it, I’ve never had milk oolong before, but this tea is very very tasty. I’m actually drinking it after stuffing myself with home made dumplings and this is hitting the sweet tooth spot without filling me up even more (I think I may explode.)

The tea smells wonderfully sweet when you open the bag and keeps the same smell once brewed. The flavor is light and sweet and leaves almost a sweet buttery aftertaste.

This tea is soon to be added to my after dinner and sweet tooth teas!

Preparation
175 °F / 79 °C 2 min, 0 sec

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81
45 tasting notes

really enjoyed this. pale yellow and a sweet flavor even without sweetener. lost of flavor.

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98
69 tasting notes

I did a taste-off amongst two Milk Oolongs today and this one was the slight winner as I think the oolong base is of a slightly higher quality in this one. I am of the school of thought that some milk oolong are treated or flavored in some way to give that in-your-face sweetened condensed milk flavor and think this might be one of them. However, it is so delicious that I do not care. This is sweet, creamy, milky and downright delicious. It tastes like the oolong was soaked in sweetened condensed milk in terms of flavor and mouthfeel. It also gives up some nice floral and vegetal notes. The Ti Kwan Yin used is not as syrupy as some and a bit more vegetal than many of its cousins. A dowright delicious cup and dessert oolong.

Preparation
175 °F / 79 °C 2 min, 0 sec

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