China Milky Oolong is an unusual tea from the Fujian Provence in China. Flavoring is added to the fresh tea leaves at origin giving the tea sweetish flavor reminiscent of milk Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup color and invokes the distinctive creamy scent and taste. This is one of our biggest sellers in the oolong category. Milky Oolong is known for its creamy flavors but only proper brewing techniques will bring out those notes. Lower temperatures produce cream notes; higher temperatures bring out more floral qualities. Oolongs differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce.
Brew tea at 180º - steep for 2 minutes. This tea lends itself to multiple infusions; for multiple infusions, let the tea steep for approximately 15 seconds longer on each subsequent infusion.