Organic tea Milky Oolong
This Milky Oolong instead of others on the market isn't artificially flavored but, in order to obtain it characteristic milky taste, the leaves are picked after then the usual harvest time so the plant developed this peculiar flavor by itself. This particularity on the harvest also allows to obtain a tea capable of vegetal and fruity flavors ans so a richer and interesting final product.
This Oolong is one of the most popular and requested tea from Taiwan and today there are a lot of different varietals on the market. The popularity if this tea come from the flavor of its leaves which naturally have a milky taste. In order to exalt this peculiar feature in the tea, unfortunately, some producers started to scent the product using condensed milk and, because of that, some of natural flavor in tea is hidden of canceled by this practice. The milky oolong selected by us doesn't show any scented practice and it wants to maintain the natural milkiness in it. To obtain the "milky result" generally the leaves are harvested late around the finish of spring so they could refined its peculiar flavor characteristic on the plant.
Like the other oolong teas in our Taiwanese selection this one come from a well know cultivar of camelia on the island: the TRES#12 o Jin Xuan which give a fresh vegetal touch at the infuse. During the tasting the milky flavor will be released mostly in the aftertaste together with a juicy sensation which could remind of some ripe exotic fruits. This tea represents the late version of another tea in our selection, the Jin Xuan oolong so we suggest you to taste all the two versions of this famous Taiwanese cultivar.
Place of origin
After the late harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here it’s where the oxidation process begins thanks to the tea master who rolled the tea leaves on the trays. Because of the low oxidation level of this tea (around the 10%) the leaves rest for a short period of time before going into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are rolled by hand in their final form which is also quite useful to preserve the aroma of the product. As soon as the leaves have dried they are ready to be sold and consumed.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (20 - 30 - 40 ...) These leaves could be steep about 6 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and an half.
If you want to change the recommended quantities of tea mind the fact that these leaves will expand a lot their volume in water and this could compress the leaves in the vessel preventing the water to flow free and so limit the taste extraction.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
5,5g-100ml / 20-30-40... sec / 6 infusions
2g-150ml / 90... sec / 2 infusions
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