Milk Oolong

Oolongs aren't oxidized enough to be called black tea, but they are too far oxidized to be called a green tea. Taiwan has the best reputation in Oolong teas, and Milk Oolong is an intriguing one. The varietal of tea plant is called the "Jin Suan" and the leaf has a natural creaminess to it, almost a buttery essence, or a milk quality. So you do not add milk to this tea, it is called Milk Oolong because it tastes like there could already be milk in it!

This is a rare varietal of tea plant, and so Milk Oolong is expensive, and rather hard to source outside of Taiwan.

The entire tea leaves are rolled into small balls, and they will uncurl as they steep. This is particularly enjoyable if you use a clear french press or teapot so you can watch the process.

Tasting Notes: Silky Smooth, Rich Body, Sweet and Creamy

Steep: 2 tsp of tea for 8oz water. Water temperature: 185. Steep time 3 minutes or up to 30 minutes. The tea leaves are good for 3 or 4 steepings -- when your mug is empty, reuse the tea leaves to brew some more! Sweetener: Not recommended

Approximately 10 tsp in a 1 ounce package.