For many tea drinkers, a certain type of tea from the tea shelf is indispensable – the Milky Oolong. What makes this tea so seductive? About this special and exotic oolong tea from Taiwan we want to tell you more in this article!

Organic Milky Oolong
Organic ally Milky Oolong

What is Milky Oolong?

Milky Oolong is an aromatized tea. The base is usually tightly rolled and rather slightly oxidized oolong tea leaves, which are especially produced in Taiwan or the Chinese province of Fujian. Once the actual tea has been completed, the leaves are flavoured with real milk vapor. As with all teas, this can be at different quality levels. High-quality Milky Oolong uses only natural ingredients to get the purest possible taste. Low-quality teas, on the other hand, are sprayed with synthetic flavours.

History of Milky Oolong

The history of this wonderful tea variety has a very natural background. Skilled connoisseurs of Taiwanese oolongs may already know that some oolong teas have a slightly creamy and creamy aroma as well as a dense texture. And this completely natural. To further enhance the natural milky and creamy aroma,
Tea Research and Extension Station
crossed the two varieties of the tea plant Ying Zhi Hong Xin and Tai Cha #8 in the 1980s. The result is the Teecultivar with the name Jin Xuan () TTRS #12, which naturally has a noticeably milky and creamy aroma.

By the way: if you want to know more about the exciting tea history of Taiwan, we have a great contribution for you here!

Tickling the milky aroma of tea plants is not easy. It requires a lot of skill and knowledge. In addition, excessive fertilizer is often used in tea production to get the taste even more intense. As a result, some producers have started steaming the tea with milk flavors. There are countless variations of Milky Oolong on the tea market. Unfortunately, many of them are of poor quality and polluted.

Manufacturing & Production

Milky Oolong Tea Plant
Oolong tea plant in Taiwan

The Milky Oolong is usually used for slightly oxidized, rolled oolong teas. Most of the time, tea plants of the genus Jin Xuan are used, as it already has a slightly milky character by nature. For the oolong picked the top three to four tea leaves. These have a rounder, softer and less bitter taste than the classic two leaves and a bud picking, which is often used for black tea or green tea. After picking, the tea leaves are spread over large bamboo matter and wilted for a few hours.

This step is particularly important, because with the withering the leaves become more flexible and do not break when rolling. By rolling, the cell walls of the leaves are broken open. The now leaking cell juice now reacts with the surrounding air and changes the taste of the teas. Depending on the duration and intensity of the rolling process, different taste profiles are obtained.

After rolling, it goes to oxidation. The green tea leaves are stacked on the bamboo mats and placed in a special room where temperature and humidity are kept contant. If the leaves have reached an oxidation level of 15-20, the fixing or kill green is now carried out. The unfinished tea leaves are placed in a large metal drum, which is heated and constantly rotated. The heat in the drum stops the oxidation. By rotating the drum, the sheet material is turned and kept in motion.

Once the oxidation has stopped, the valuable leaves are then rolled. For this purpose, the leaves are placed in a cotton sack and formed into a large ball. The rolling process is repeated several times, sometimes up to 20 times, to make the individual sheets a little more spherical with each roll process. After rolling, the tea is ready. Now the tea is still flavored. With a high-quality tea, this is done with only natural aromas. The rolled tea balls are sprayed with natural milk vapor, after which the leaves absorb the aroma. The Milky Oolong is ready. ­čÖé

Milky Oolong Production
Oolong tea on bamboo mats during production

Tasting notes

As the name suggests, the Milky Oolong is milky, creamy and creamy-sweet in taste. A real seduction! The tea, however, offers more than that. The texture, i.e. the mouthfeel of the tea, is noticeably denser and fuller than with most other teas. Also, the aromatization means that the taste is much more intense and powerful than with other teas.

The tea base itself also offers a wide range of complex but subtle flavours. The tightly rolled leaves slowly rise as the teas brews and reveal splendor. Once opened, the large, sometimes still whole leaves give a sweet and fresh taste to the water on. Coupled with the gentle milk aroma, this tea is therefore a treat for tea connoisseurs as well as beginners alike.

 

Origin of the tea variety

In Taiwan, one can roughly distinguish between the high mountain and the low elevation teas. High mountain tea grows at 1000+ meters above sea level in the high mountain regions such as Shan Lin Xi, Li Shan, Alishan or Da Yu Ling. Milky Oolong is more likely to come from taiwan’s low-lying, low elevation areas such as Hualien, New Taipei or Yilan. Our Milky Oolong grows in the district of Yilan, adjacent to a mountain range at about 1000 meters high. So you could say that our Milky Oolong is just on the verge of a high mountain tea.

Discover high-quality Milky Oolong

We have been searching long and hard for a high-quality Milky Oolong. After countless tastings, we have found a sustainably grown tea of the highest class in the region of Bei Shan in Taiwan. This tea is a real addition to our range and we are proud to offer such a great Milky Oolong, which stands out from the usual teas of this variety. We look forward to your visit in our online shop!

 

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