Quangzhou Milk Oolong
Described as a tea with unique character, having sweet milk and light orchid notes, peeking out from camellia depths.
I’ve always been a little suspicious of ‘milk oolongs’, as they are often described as being unsuitable for vegans, suggesting that they are steamed in milk steam. However, the reality is that the varietal that milk oolong is made of Jin Xuan varietal, which is naturally milky in flavour.
What complicates matters is that Jin Xuan wasn’t discovered until the 1980s, but the tea ‘Milk Oolong’ predates that, so clearly was artificially sweetened and had milk flavourings added. The very first Milky Oolong I tried as a case in point - the first infusion was very milky, and creamy. After that however, the flavour disappeared, and that is definitely not the case with an oolong.
So, give this one a try, and let me know what you think.
Described as a tea with unique character, having sweet milk and light orchid notes, peeking out from camellia depths.
I’ve always been a little suspicious of ‘milk oolongs’, as they are often described as being unsuitable for vegans, suggesting that they are steamed in milk steam. However, the reality is that the varietal that milk oolong is made of Jin Xuan varietal, which is naturally milky in flavour.
What complicates matters is that Jin Xuan wasn’t discovered until the 1980s, but the tea ‘Milk Oolong’ predates that, so clearly was artificially sweetened and had milk flavourings added. The very first Milky Oolong I tried as a case in point - the first infusion was very milky, and creamy. After that however, the flavour disappeared, and that is definitely not the case with an oolong.
So, give this one a try, and let me know what you think.
Described as a tea with unique character, having sweet milk and light orchid notes, peeking out from camellia depths.
I’ve always been a little suspicious of ‘milk oolongs’, as they are often described as being unsuitable for vegans, suggesting that they are steamed in milk steam. However, the reality is that the varietal that milk oolong is made of Jin Xuan varietal, which is naturally milky in flavour.
What complicates matters is that Jin Xuan wasn’t discovered until the 1980s, but the tea ‘Milk Oolong’ predates that, so clearly was artificially sweetened and had milk flavourings added. The very first Milky Oolong I tried as a case in point - the first infusion was very milky, and creamy. After that however, the flavour disappeared, and that is definitely not the case with an oolong.
So, give this one a try, and let me know what you think.
