Not a fan, has a weird artificial floral/fruity taste.
“Not a fan, has a weird artificial floral/fruity taste.” Read full tasting note
“My goodness, I’m in love with this tea! I like it so much I don’t want to share with anyone;) So yes, when you open the sealed packet there is a strong strawberry aroma. It is sweet, and creamy,...” Read full tasting note
“Milk oolongs are tricky things. When speaking of milk oolong in the traditional sense, one is usually referring to Jin Xuan, or Golden Lily, a tea cultivar that naturally provides a milky, buttery...” Read full tasting note
“Mmm, I just remembered that Tealux is now called Tealyra, so I am reposting under Tealyra even though it is essentially the same thing. Also, strangely I’ve noticed that Guangzhou on Steepster...” Read full tasting note
From the Wuyi Mountains of China comes this limited edition oolong, traditional milk oolongs come from Taiwan and tend to have a milder milk flavour. This Chinese produced oolong packs an indulgent almost buttery creaminess along with the silky milky flavour. Quangzhou Milk Oolong is almost entirely produced by hand. The tea is withered and while they are still moist, they are steamed for a short amount of time in a milk water combination. This tea being scented with pure milk only add to its depth of rich flavour.
Company description not available.
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My goodness, I’m in love with this tea! I like it so much I don’t want to share with anyone;)
So yes, when you open the sealed packet there is a strong strawberry aroma. It is sweet, and creamy, full of buttery goodness. It smells like strawberry frosting or cake, but with floral notes. It is Rich and Delicious. I find the cream and berry to compliment each other, and while being strong they give the tea an interesting character. I also have to say that I do not like flavored teas, and that this one is different, its not your perfumed Teavana mix. Its more delicate, more tasteful and classy. Steeped, its much more mellow, it looses the overpowering aroma yet retains the notes of cream, berries, buttercream, honeysuckle, gardenia. The taste is fresh and not overly complicated. It leaves a bit of a mineral tingling, and a mouthwatering feel. Most likely because I’m now craving Strawberry Cake lol ;)
It is definitely a “desert” brew, but if you like rich, aromatic and vivid experience I would definitely recommend this one.
Flavors: Butter, Cake, Cream, Floral, Strawberry, Sweet
Milk oolongs are tricky things. When speaking of milk oolong in the traditional sense, one is usually referring to Jin Xuan, or Golden Lily, a tea cultivar that naturally provides a milky, buttery aroma and flavor. Unfortunately, Jin Xuan is not the only milk oolong on the market. You see, it seems that nowadays almost every tea merchant is offering one or more versions of milk oolong, indicating that this tea is very popular with the buying public, and the high demand for quality milk oolongs often greatly exceeds supply. In response, tea producers have developed ingenious ways of meeting the demand for milk oolong-steam oolong tea leaves in a milk water combination or spray oolong tea leaves in an artifical milk flavoring. This tea is not an all-natural milk oolong. It is a Chinese oolong that has been steamed in a combination of milk and water in order to approximate the aroma and flavor of authentic Jin Xuan.
I prepared this tea gongfu style. As usual, I rinsed the leaves and conducted a 10 second initial infusion. I then increased the steep time by 2 seconds for each subsequent infusion. In this session, I conducted a total of 13 infusions (10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34 seconds). Again, I used 6 grams of loose tea leaves in my 4 ounce gaiwan, as I normally do for my review sessions. The water temperature was set at 195 F.
Prior to infusion, I began questioning my decision to buy this tea. I knew it was flavored from the get go, but when I opened the sealed pouch, a heavy aroma of cream assaulted my nose. There was something else there too, almost like strawberry flavoring, but I wasn’t quite sure. After the rinse, the aroma was tamed considerably. I detected much milder scents of cream, butter, straw, sweetgrass, gardenias, jasmine, honeysuckle, vanilla, and osmanthus. I could still detect a fruity, almost strawberry-like scent lurking underneath the layers of cream, butter, grass, and flowers. The first infusion yielded a similar, but somewhat milder aroma. In the mouth, I picked up heavy flavors of gardenia, honeysuckle, osmanthus, jasmine, vanilla, cake frosting, butter, cream, straw, sweetgrass, honeydew, peach, nectarine, apricot, and nectar. Yep, I also got a heaping helping of strawberry as well. The second and third infusions continued down this road, but were somewhat milder. With each subsequent infusion, the floral and most of the fruity aromas and flavors faded, leaving me with turbulent, and to me, increasingly synthetic vanilla, cream, butter, and strawberry aromas and flavors underscoring traces of nectar, straw, and sweetgrass.
Well, this was disappointing. I am generally a fan of Tealyra and have had good luck with their oolongs in the past (I’m a big fan of their Wenshan Baozhong Reserve, Tieguanyin Deep Roasted, and Jade Oolong), but I found this to be borderline nauseating. It only got worse for me the longer I spent with it. I have not had a ton of milk oolongs, but I have been a bit spoiled, as I started with some really good authentic Jin Xuans. As a result, I’m at a point where I can kind of tell when something is artificially flavored, even if the vendor chooses not to disclose this information. Now, to give credit where credit is due, Tealyra does indicate to potential buyers that this is a flavored oolong rather than a traditional Jin Xuan. I respect them for that. I fear, however, that there may be a little more going on with this tea than is indicated. To be blunt, I have a sneaking suspicion that this may be a little more than an oolong that has been steamed in a combination of milk and water. I just cannot shake that ridiculous strawberry presence. It could be a byproduct of the flavoring for all I know, but I remain more than a touch skeptical. Whatever the case may be, I do not think that this is a good oolong. There are good flavored oolongs out there, and some of them may even be artificially flavored for all I know, but I just do not think that this is one of them. Getting past that odd, over-the-top strawberry presence that I so greatly disliked, there wasn’t much depth here. The layering of aromas and flavors was rough and turbulent, and more than that, it never calmed. I’ll give this tea a little credit. My experience with it indicated that it has staying power in a longer session. Unfortunately, I just did not find that it smelled or tasted all that good.
Flavors: Apricot, Butter, Cream, Floral, Frosting, Gardenias, Grass, Honeydew, Honeysuckle, Jasmine, Nectar, Osmanthus, Peach, Straw, Strawberry, Vanilla
Mmm, I just remembered that Tealux is now called Tealyra, so I am reposting under Tealyra even though it is essentially the same thing. Also, strangely I’ve noticed that Guangzhou on Steepster is predominantly spelled with a Q as the first letter. When I was working there, it most definitely was transliterated into English with G as the first letter, so I am going with that spelling.
I had been feeling a bit better and stronger, but things are dipping again. Yesterday, I attended a qi gong class, which should fill me with vibrancy and something positive, but no. Instead, I woke up feeling exhausted and weak. Chronic illness sucks.
I did have a fantastic breakfast though. Leftover Horiatiki salad from Greek Town and some grilled squid I picked up in Korean town. Bizarre but good. I love living in a city where it’s all available in a day’s outing.
Followed breakfast up with this lovely lovely tea.
Perhaps this is a new batch of limited edition Milk Oolong compared to that of previous reviews. The label doesn’t indicate limited edition, but there don’t seem to be other options.
My first steeping was milky cream with the barest hint of vegetal. The second steep, which I left a wee bit too long, is coming through with a very pleasant oolong green, but not too green, flavour with a bit of creamy backup. No sense of mineral or imitation flavours. I look forward what the next steeps bring.
Third steeping, still buttery with a strong enough light oolong backup. Most likely will pleasantly survive a fourth and maybe fifth steeping.
Yep, the fourth and fifth steepings were quite lovely and flavourful, so I could have kept going if I hadn’t gotten bored.
Flavors: Butter, Corn Husk, Cream, Milk, Popcorn