Country of Origin: Taiwan
Leaf Appearance: deep green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 195 degrees
Preparation Method: porcelain gaiwan
Liquor: pale gold
Milk oolongs are a tricky thing. There are a lot of fakes out there and it is important to buy from a retailer that you trust. Having already tried several of Peony Tea Shop’s teas, I did not hesitate to give this one a whirl. This tea was full of orchid-like floral sweetness. The creaminess and milky flavor were there but they were not as in your face as you might expect. I consider this a good thing because any tea I have had that was extremely milky had been artificially flavored. The mouth-feel was thick and very smooth but the finish was still light and refreshing. I was able to do many infusions and all of them were equally delicious. If you make this tea, do yourself a favor and get a gaiwan if you don’t already have one. A tea like this really should be prepared “gongfu style”. All of the little subtleties that make it amazing would be lost if the leaves were just thrown into a western teapot.
You can find out more about this tea here.