This oolong is a feat for tea lovers everywhere and it differs from traditional oolongs by having a milky flavour that isn’t from any added dairy or substitutes. If you love having milk in your tea, or even if you’re lactose-intolerant or vegan, this is a wonderful way to enjoy a sweet and creamy tea without any addition besides water.
Our blend is high in antioxidants, meaning that it helps to combat the damage done to your body by free radicals. It’s a delicious means to sipping away stress and a great tea to have any time since it’s pretty low in caffeine. It could be a fitting part of your daily ritual to take some time to reconnect with yourself and have a check-in on how you’re feeling as the tea takes care of your body. For those sensitive to caffeine or looking to have a quiet day ahead, it’s also great to have in the morning so you don’t overstimulate your mind and body.
Like most oolong teas, the milk oolong is semi-fermented and tastes like it is somewhere between a black tea and a green tea. This blend of oolong however, gets the milky taste when there is a vast temperature fluctuation during harvest. Rather than have unpredictable weather control harvests, though, the tea leaves are plucked and then chilled in an air-conditioned room until it is at peak fermentation. The best leaves are sorted out from this bunch and then steamed over a fire, then after that it is dried, sorted and packaged into the blend that you receive.
🍵 Here is how to make perfect Milk Oolong
♨️ Ideal Brewing Temperature
For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
- Bring filtered or freshly drawn cold water to a rolling boil.
- Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot.
- Briefly infuse with freshly boiled water and then pour off.
- Re-infuse the tea and pour after about 1 minute or longer to taste.