Name: Milk Fragrance Oolong
Source: Dream About Tea
Type: Oolong
Form: Loose Leaf
Review: No, this is not some poor oolong that got doused with a milk flavoring. Instead, a sudden climate change in the area in which this tea is grown results in its sweet-milky fragrance. Prepared properly, this tea is extraordinary: The liquor is a green-gold, and its slightly floral, slightly nutty sweet cream flavor is supported by a full mouthfeel that is somewhere between whole milk and half-and-half. There is a very slight astringency at the finish.
The second infusion is the best, which is not surprising because it takes the tightly-rolled leaves awhile to unfurl. By the third infusion, some floral notes begin to emerge, and the astringency in the finish increases, though the sweet-milk nose remains.
Warning: This tea can be tricky and is easily damaged by mishandling. I have had the best success with this tea by following these steps:
1. The water should be 180F. Anything hotter will affect the tea’s sweetness.
2. Use about a teaspoon of leaf to 8 ounces of water.
3. Do a quick rinse before the first infusion: Cover the leaves with hot water for about five seconds and then pour water off.
(Intermediate Step: Right after doing the quick rinse, sniff the leaves. They smell like baking butter cookies. Mmm.)
4. Pour hot water over leaves. Allow to steep 35-45 seconds.
5. Enjoy the first infusion.
6. Pour more water over leaves and allow to steep for 50-60 seconds.
7. Increase additional steep times by 15 seconds or so.
Recommendation: Don’t damage this tea with thoughtless preparation. If you don’t have the time to make the tea properly, make another tea. If you do have the time to prepare this tea carefully, you will be rewarded with a scrumptious, creamy, and totally unique tea that you will likely crave at some very odd hours.
Affiliate Links in this Post?: Yes.
_64.gif)
{ 1 trackback }
{ 5 comments… read them below or add one }
I love bizarre tea flavours like this, especially when they’re created naturally (not by blending or deliberately scenting the tea). I once read that second flush Darjeeling tea gets its unique muscatel flavour because of certain bugs that start chewing on the leaves. Didn’t fact-check that though:)
Eric – Tea Finely Brewed’s last blog post..Dandelion Tea: The Herbal Tea for Recovering Coffee Addicts
That sounds wonderful. Is there a way to test for 180 without a thermometer? (i.e. a certain sound of the kettle or time left sitting after boiling) I think I’d abuse the tea too easily as I lack the patience to sit there with a thermometer.
Joie de vivre’s last blog post..Weight Loss Weekly
oh wow – that sounds so good. You should have a tea party and charge people a fortune to drink tea the way it’s supposed to be drunk – we would come!!!
I wish I could say I would be able to make that tea but I really doubt it – but is sounds heavenly!
claire’s last blog post..the credit goes to stairlanding…
me oh my, this sounds lovely!
justine’s last blog post../seventeen/
Eric:
It is such a fascinating thing, tea. I can’t believe the flavors that one plant can produce!