This is one I picked up in Green Terrace’s sale a few weeks ago. I don’t drink milk oolong too often, but sometimes that distinctive profile just hits the spot. This one hits it, but not quite a bull’s eye.

I did 5 steeps in a gaiwan at 93°C as GT suggested. After the first 30s steep, as expected, the leaves were still tight and the taste pretty light. There was a gentle version of the classic milk oolong scent, but no sweetness and slightly vegetal. The next 30s steep gave me a stronger scent, somewhat thicker liquor, and a bit sweeter, but still nothing to write home about. After a 45s steep, it came into its own, with a nice freshness to the flavor. Steep 4 didn’t change character, but was steadily pleasant. I tried one more steep at 60s, but my tongue may have been tasted out by then because the milkiness seemed pretty faded. To be fair, I was also starting to make salsa, though I didn’t sample that until after my final sips lest the jalapenos toast my taste buds.

All in all, a reasonable milk oolong and I don’t regret buying it. Next time, I’ll start with more leaves and see if that raises the profile.

Flavors: Milk, Sweet, Vegetal

200 °F / 93 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML

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I grew up drinking Lipton with lots of sugar and lemon. It’s only over the last few years that I’ve come to discover and appreciate real tea. Now I’m on a mission to expose as many of my friends as possible to the delights of Camellia sinensis. I dream of opening a tea shop someday where people can sit, slow down, and enjoy a proper cup properly steeped. I have so much to learn to make that happen, so I’m eager to chat, meet, and sip with those who know more than I.

I can’t say that I’ve discovered a favorite tea yet. I lean toward the bolder black teas (I don’t think I’ve tried a keemun I didn’t like), but those with lots of golden tips spark my taste buds too (Golden Monkey, dubbed “Monkey Butt” by my then-teenage son, is always popular in my house).

I love the pu-ehrs I’ve tried, but I know that that is a whole world of flavors that could take me years to explore. I keep sampling subtler white, green, and yellow teas, and I’m learning as I go. Let’s face it, I’m sampling everything I can and having a ball doing it.

Speaking of sampling, I’m eager to swap, so feel free to peruse my cupboard (I’m making a concerted effort to record what I have) and ask me for any of it.

When I’m not steeping, I write, bike, raise kids, love my wife, and cook fine vegetarian fare.

That picture is of me at a rest stop on a long bike ride. I’m still working on how to combine long-distance cycling with tea drinking. Hmmm . . .


Newton, Massachusetts

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