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This Taiwanese Oolong provides one of the most unusual and delicious taste adventures: a subtle note of sweet butter that lingers long on the palate!
- How to Steep
- Product Details
- Fun Facts
- Pairing Suggestions
1.5-2.0 tsp per 8 oz of water, 185°F, 2-3 min. When using a Yixing tea pot or a Gaiwan, use two to three times as much tea and steep same tea leaves (between 30 sec and 2 min) multiple times until the flavor fades.
- This tea is grown in Nantou County at about 1,300 ft. elevation.
- Also known as Jin Xuan or Nai Xiang (milk oolong).
- Jin Xuan is one of four major cultivars grown in Taiwan, and its famously milky flavor profile is unlike any other
- In the proper weather (and when processed correctly), the leaves from this specific tea plant exhibit powerful notes of sweet cream or butter.
- Many Milk Oolongs found in the U.S. are artificially flavored, attempting to mirror the authentic flavor of Jin Xuan. Authentic milk oolongs, like this Cream Oolong, come from tea plants which naturally develop excessive lactones due to their growing conditions and processing
- Bagels and Nova lox with cream cheese
- Cream cheese Danish
- Lobster, scallops, shrimp, monkfish or sole
- Any cream-based pastry or dessert
- Flan, white chocolate mousse or New York style cheese cake
Taiwan oolong tea: 100%