Oolong tea is a traditional Chinese tea from the Camellia Sinensis plant that curls and withers when it’s exposed to sun and oxygen. Dependent on the Oolong tea, the amount of exposure to oxygen can vary somewhere between 8-85%.
This number changes dependent on the ambition of the tea-maker. The flavor profile, bouquet, and aroma of the tea will alter dramatically as it is exposed or pulled away from sun and oxygen.
If you’ve ever had a cup of Milk Oolong, its rich sweet taste is achieved by manipulating the exposure to temperature. More specifically, the natural fermentation process occurs during a sudden change in season.
This quick change in temperature seems to ‘shock’ the tea while supplying it with a floral coat. This ancient process is carried out methodically in the same location year after year in either China or Taiwan.
Our Taiwanese Oolong is grown at an elevation of 1,000-1,400 meters. It has a short growing season that depends on the brightness of the sun, which results in in a sweeter and less bitter brew. Brewed correctly, our Milk Oolong should produce an almost golden glow and taste sweet or slightly fruity.
Real Milk Oolong tea, since there are so many imitations out there, are made properly by just a few tea masters in the East. The secret fermentation process is still somewhat unknown, but it’s becoming more available.
A real Milk Oolong can be detected because of it’s multifarious flavor profiles. The tea’s ability to change from season to season while maintaining consistent layers of the same sweetness is both unusual and remarkable. Order Here.
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