Ingredients From: China
Region(s): Fujian Province – Wuyi Mountains
Shipping Port(s): Fuzhou
Grade(s): Ti Kuan Yin Super
Growing Altitudes: 1500 – 4900 feet above sea level.
Manufacture Type(s): Semi-fermented, Traditional process, Small batch crafted and formed.
Cup Characteristics: Best described as ‘premium oolong with sweet milk and light orchid notes peeking out from camellia depths’.
Infusion: Tending greenish
Luxury Ingredients: Premium Oolong tea
Information: Milk Oolong, where to begin? Do we tell you the legends of how it came into existence? Do we tell you how it is actually produced? Do we wax poetic about its luscious flavor? Well, maybe we should do all 3. We’ll start with a legend. The stories of this tea naturally centers on its wonderful milky flavor, which interestingly, is the result of a sudden shift in temperature during harvest – a rare occurrence to say the least. One of the many legends explains that the first time this shift occurred was centuries ago when the moon fell in love with a comet passing through the night sky. The comet, as all comets are known to do, passed by, burned out and vanished. The moon, in her sorrow, caused a great wind to blow through the hills and valleys bringing about a quick drop in temperature. The next morning, local tea pluckers went out to collect their fresh leaf. To their surprise, when the tea was processed it had developed an amazing milky character, which was attributed to the motherly character of the old moon. (Hey, it’s possible!)
Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. First, the leaf is plucked from gardens situated between 500 – 1200 meters above sea level and is produced between March and December. Next, the plucked leaf is withered in air-conditioned rooms until it is has reached the desired level of fermentation. The fermented tea is rocked or sifted to sort the prime leaf required, and steamed ove a hot fire. Finally, the tea is dried then re-sorted to ensure leaf quality when packed. The tea is produced in relatively small quantities from March to December. Finally, we come to the part where we wax poetic about its outstanding flavor. So how to describe a steaming cup of Milk Oolong… Ok, imagine if velvet somehow took the liquid form and was blended with a sweet light cream. While drinking it, you find yourself swimming to the bottom of a deep well of orchids. It sounds amazing, doesn’t it? Well brew a pot and experience its milky mouth-watering qualities for yourself – an amazingly profound tea that we believe to be the best on the market.