Formosa Milky Oolong, Nai Xiang 2025 | Sweet, Coconut Scented, Light Oolong

Description

ORIGIN & HARVEST TIME

Taiwan, Nantou, 2025

CHARACTER

Milky oolong tea is an additional flavouring of Jin Xuan oolong with a natural, pure flavour for human consumption. Made from the leaves of the Jin Xuan cultivate, which is already milky in taste, this process makes the tea even more aromatic and fragrant. The milky oolong sold by the tea house was made in Taiwan, where food safety is particularly important, so we can heartily recommend this tea for tasting. Its beautiful golden brew tastes and smells like dessert, with a creamy coconut milk flavour and aroma, therefore this tea has a very large fan base. The milky, buttery, biscuit taste is followed by a long, coconut milk aftertaste. A longer steep brings out the fruitier, more astringent flavours of the oolong base tea, which also suits this type. Milky oolong is made from individual, opened leaves, so its strength and caffeine content is less than that of high mountain oolongs with buds. It is a pleasant late afternoon tea.

BENEFITS

Culinary experience, Relaxing, Improves mood, Not strong, Afternoon tea

STRENGTH-CAFF: 3/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 60 seconds. / 6 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80-90 C° water 2-3 times, for  2 minutes. / 2 inf.