Milky Oolong

Description

Probably one of the most unusual tea specialties in terms of production as well as character is produced almost entirely by hand in the Province of Fujian. Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup color and invokes the distinct creamy scent and taste. Subsequently, the leaves are rolled manually and dried. An extremely mellow tea, which we are sure, will quickly win over many new tea lovers.

This lightly oxidized oolong will contain a similar amount of caffeine as a standard green tea. A good rule of thumb is the darker the tea, the more caffeine it has, with a few exceptions of course!

Oolongs are largely hand-processed and have minimal oxidation.  Falling between a green and black tea, an oolong tea has a full flavor unto its own. The aroma is more delicate than black tea yet more powerful than a green tea. Semi-oxidized when processed creates the complex variance of flavors.  An oolong can be light and fragrant such as a green oolong or deep and roasted known as a dark oolong. This variance will depend on the variety of “tea plant, where it is grown, and the process by which the tea maker follows.

Oolong, pronounced “wulong” literally means “black dragon”. These tea leaves can and should be brewed and enjoyed several times with each cup offering different aromas and flavors. At minimum oolongs are 3 times its value. Some tea drinkers enjoy their oolong tea leaves the very most upon their 3rd or 4th brewing.