Jin Xuan Milky Oolong
Generally, there is a lot of confusion over how Milk Oolong is made. The truth is, the milk essence is similar to the elusive muscatel flavors in great Darjeelings; even the best gardens cannot guarantee abundant or even consistent amounts of flavor. In this case, the same thing applies to the floral milkiness that is unique to Jin Xuan varietal Oolongs of Taiwan. We avoid low quality milk Oolongs, often produced with additives, that are prominent in the market these days. Our lightly oxidized varietal displays an elegant yet insistent, milky flavor and a uniquely creamy mouth-feel. We select from only trusted sources who produce this tea without any artificial flavorings or chemicals. This offering of authentic milk Oolong is simply not to be missed!
Taiwan: Formally known as Formosa, Taiwan is a renowned producer of oolong teas. The oldest tea plants were found in Shi Sha Lein. Commercial cultivation began there in 1841. Li Shan and Nantou are known for its distinctive style of high mountain oolongs.
The milky flavor and texture of this Oolong seem to have replaced much of the astringency commonly associated with other Oolongs, so you will find it equally delightful if you are a seasoned tea veteran or beginner. We recommend using hot (near boiling) water for a 1-2 minute steeping. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences. Be sure to let it cool a bit before enjoying.