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Milk Oolong tea, loose leaf and brewed.
Cup of Milk Oolong next to bowl of Milk Oolong loose leaf tea.
Milk Oolong tea, loose leaf and brewed.
Cup of Milk Oolong next to bowl of Milk Oolong loose leaf tea.
Milk Oolong (Jin Xuan / Nai Xiang / #12)
Product information
$18.00
Description
If you are curious about a tea that actually tastes like dessert without any additives, Milk Oolong (Jin Xuan / Nai Xiang / #12) is the one to try. This Jin Xuan cultivar is prized for its naturally creamy character, a silky mouthfeel and a gentle, buttery sweetness that brings to mind custard, fresh cream and baked pastries.
Unlike flavored blends, the milky notes here come from careful processing: cool, humid withering and light oxidation coax a rich, rounded profile out of the leaves. Expect a smooth cup with honeyed sweetness, soft apricot and occasional tropical or caramelized fruit hints, balanced by delicate vegetal or hay undertones that keep the cup interesting.
Milk Oolong is versatile: it re-steeps beautifully, with each infusion revealing subtle shifts from sweet and creamy to more floral or vegetal notes. Drink it hot to enjoy its full, velvety body, or brew it cold for a refreshing, slightly sweet iced tea. Because this is a pure Jin Xuan oolong, there are no milky powders or flavorings added, just high-quality leaves and a distinctive, natural profile.
If you love smooth, layered oolongs, this Milk Oolong is an elegant, comforting choice that stands out for its unique creamy character, repeatable steeps and true-to-cultivar flavor.
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Ingredients & More Info
Ingredients & More Info
Ingredients:
Origin: China (Fujian)
Caffeine Content: Low
Servings
Servings
Shipping and Returns
Shipping and Returns
We're pleased to offer free shipping on orders $60 or more, some items excluded.
We're also proud to accept no-questions-asked returns within 30 days of purchased on any unopened, unused products.
Brewing Guide
For the best tasting cup we recommend the following:
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Water
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8 fl oz
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Temperature
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200° F
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Serving Size
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1 tsp
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Time
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3-5 minutes
