Your purchase will support Steepster.
“Third sipdown of the day, thanks to NofarS for this generous sample! I’m not a huge fan of milk oolong, although I don’t mind a cup from time to time, and it makes for a nice contrast after...” Read full tasting note
“sipdown, since i’m saving the rest for one of the girls here to punk since i do not appreciate oolongs the way that some of them do. This comes across overall to me as boring. There isn’t enough...” Read full tasting note
“My first milky wu-long and I’m really not sure what I should get. First attempt yesterday, I used way to much tea (used my teaspoon for measure but left the leaves free in the cup), the result was...” Read full tasting note
“2nd cup today. Very delicate, strong vegetal scent, with a definite jasmine aftertaste and a slightly milky taste. A tea with a creamy body that brews (gongfu style) to a very light yellow brew” Read full tasting note
Oolong from Thailand. Delicious milky flavours and wonderfully rich.
Origin: Mae Salong village, Thailand
Tea colour: blue-green tea (Oolong)
Dry leaves:
Appearance: pea-sized balls
Colour: dark green
Scents: coumarin floral notes and milky on the nose with plenty of roundness
Brewed leaves:
Appearance: the tea unfurls to reveal the quality of the plucking.
Scents: bouquet of planty floral (honeysuckle) and milky vanilla notes (almond milk).
Liquor:
Flavours: sweet and acid flavours.
Aromas: typical of Taiwanese Jin Xuan teas: buttery vanilla and fresh floral notes with the occasional aniseed accent.
Our verdict:
A Chinese community has been growing tea for a number of decades in the village of Mae Salong in Northern Thailand. Planted using Taiwanese tea bushes, the gardens produce remarkably good Wu Long (oolong).
Resembling the Taiwanese Jin Xuan often used to make Dong Ding with delicious milky flavours, this cultivar produces excellent results. Wonderfully rich.
Third sipdown of the day, thanks to NofarS for this generous sample!
I’m not a huge fan of milk oolong, although I don’t mind a cup from time to time, and it makes for a nice contrast after something bold like an Assam, & a nice segue to the more roasty oolongs that I love, or another bold black.
This one is pleasant enough. The initial sips were lightly floral & just “ok”, but near the end of the first cup, the flavors built up a little more to the taste of powdered milk & a tongue thickening sensation. The 2nd steep starts out with a stronger floral essence & vegetation, & I’m getting a bit of a perfumy sensation, but I think that’s because I oversteeped this cup.
sipdown, since i’m saving the rest for one of the girls here to punk since i do not appreciate oolongs the way that some of them do. This comes across overall to me as boring. There isn’t enough going on here for me to dislike it, but nothing about it encourages me to love it either lol overall just an average oolong.
My first milky wu-long and I’m really not sure what I should get.
First attempt yesterday, I used way to much tea (used my teaspoon for measure but left the leaves free in the cup), the result was excessively bitter. But it is very impressive to see those pearls unfold into ig leaves.
Second attempt today, used 4-5 pearls but with too much water I think. While I can smell the different aromas, it feels diluted, I’ll try the second infusion with less water.
Scent and taste are pleasant, buttery and floral.
I’m looking forward to compare with other milky wu longs !
