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“I had this tea upon visiting Urban Tea Merchant. I’d never had a milk oolong before, but I’ve seen enough tasting notes on various other bands to see that there is something special about it. I...” Read full tasting note
Cultivated at altitudes of 500 to 1,200 metres, this exceptional Chinese method oolong is produced between the months of March and December and is composed of only the finest whole leaves. Lightly fermented and highly aromatic, this tea offers up a delicate aroma that is both milky and toasted. The perfect accompaniment to an afternoon teatime of scones and pastries.
5g/500ml water/4-5 minutes/95℃
Brewing Method
1) Pre-heat the teapot after inserting the cotton filter by rinsing it with hot water. 2) Place the required amount of tea in the warm filter and let it stand for a few moments, allowing the steam to begin developing the leaves’ aroma. 3) Pour water of optimum temperature on the tea so that all the leaves are covered. 4) Let the tea steep for the recommended number of minutes. Before the complete steeping time is up, pour the tea into a tea cup, after which pour the tea back into the teapot to ensure consistency during steeping. 5) Remove the filter containing the leaves, so that the delicate flavour remains consistent from the first cup to the last. Stir the tea and pour it into fine china bone teacup.
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I had this tea upon visiting Urban Tea Merchant. I’d never had a milk oolong before, but I’ve seen enough tasting notes on various other bands to see that there is something special about it.
I only had the first steeping, but it was smooth. So smooth! I got the creamy taste as well. It goes down easily and isn’t overly powerful or fragrant. When you smell the dried version, it smells of kind of a sweet and sour milk, not buttermilk necessarily, but maybe something you might smell while enjoying bubble tea? Maybe condensed milk?
I enjoyed it and it’s going on my wishlist. If anyone has any brands of milk tea they would recommend please let me know.
Flavors: Creamy, Milk
