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“Ahhhhh what a weekend!! Turning 30 is exhausting… But this was just what I needed to pick me up. Creamy and vegetal, slightly floral oh yes. I prefer my MOs a bit darker, but this was so light...” Read full tasting note
“This is possibly one of my favourite teas of all time. I’m trying out a few weeks drinking oolong instead of black tea as my first cup in the morning, and milk oolong is a great way to start the...” Read full tasting note
“Very buttery and creamy that lasts for lots of steeps. I find I use less tea then normal since it can come off to strong especially on the first cup. Milk Oolong are a fav of mine and this one make...” Read full tasting note
“I’ve been re-infusing the same leaves all day without any noticeable loss of flavour. In my opinion it’s a high quality, genuine Milk Oolong. I must be on the 6th steeping now ( at least ), and...” Read full tasting note
This Oolong is our staff favourite!! Grown in the Wuyi Mountains in China, the tea plants grow at an altitude of 1500-4000 feet above sea level. This Oolong is often refered to as ‘premium Oolong with sweet milk and light orchid notes peeking out from camellia depth’.Make sure you make multiple infusions with this Oolong as it tends to get better with every infusion!The milky flavour is a result of a sudden change of temperature during harvest.
Milk Oolong – Production Process
Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. First, the leaf is plucked from gardens situated between 500 – 1200 meters, and is produced between March and December. Next, the plucked leaf is withered in airconditioned rooms until it is has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire. Finally the tea is dried then re-sorted to ensure leaf quality and packed. The tea is produced in relatively small quantities from March to December; in fact, only 80,000 kg are produced with about 60,000 kg headed for the export market.
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Ahhhhh what a weekend!! Turning 30 is exhausting…
But this was just what I needed to pick me up. Creamy and vegetal, slightly floral oh yes.
I prefer my MOs a bit darker, but this was so light that I really didn’t mind the green-ness.
Overall, not my fave, but one that I would like to try again in my brand new travel Gawain :)
and there are so many more teas on my backlog list… I just know that many of them will end up forgotten in the hustle of a very looong week!
This is possibly one of my favourite teas of all time. I’m trying out a few weeks drinking oolong instead of black tea as my first cup in the morning, and milk oolong is a great way to start the day! Buttery, creamy, with a hint of floral. I usually drink it with milk, but it’s great on its own, too. I’m actually almost out so I need to buy some more!
I’ve been re-infusing the same leaves all day without any noticeable loss of flavour. In my opinion it’s a high quality, genuine Milk Oolong. I must be on the 6th steeping now ( at least ), and there’s still a noticeably creamy, butter-like aroma and taste, with the floral notes coming slightly to the forefront. It pleases me greatly _
Ooh! Happy belated birthday! I hope at least some part of it was enjoyable, even if it’s no fun to be out of your twenties? (I have a few years to go, but dreading it myself too).
And what’s a travel gaiwan?! Sounds cool! I’m looking to pick up a regular gaiwan sometime in the near future, but a travel one sounds really neat!
Happy bday!!!! :)
Happy birthday! I hope the weekend was the good kind of exhaustion. :)
happy birthday yesterday!
Happy Birthday!
Krystaleyn, Thank you!! it was alot of fun, I spent it with great friends and had an absolute blast… but I did have a pity party (only I was invited) at one point lol
And the travel par, well it’s so cute!! the whole kit is super tiny, and comes in a zippered/padded pouch! I’ll post pics if I ever find my camera :)
Azzrian: thank you!! :P
Jessie: oh it was it was! but I am still so so tired lol
Lindsay: thanks! Somehow I managed to stretch it out to four days… hehe
SimplyJen: Thank you!!! :)
Being 30 was easier for me than the whole year of being 29 … dreading what was coming, but then when it did, it wasn’t that big of a deal afterall. Wait until it’s 49 (worse, lol). My son turns 29 in a few weeks. Happy birthday!
Oh, the travel gaiwan sounds adorable! Happy birthday to you! Enjoy…no, RELISH!…every age and the good that goes with it!
Happy Birthday! Glad you got to spend it with tea!
Cheryl, that is what I am hoping for! How is your son handling it?
Ashmanra: thanks, I do like relish! haha I cracka me up… but yes, I totally plan on it :)
Dinosara, indeed! It was my fave part of the whole weekend! thanks for the bday wishes :)