Hundreds of years ago, the moon fell in love with a passing comet in the night sky. The comet passed by, burnt out and disappeared. The moon, in her sorrow, caused a great wind to blow through the tea mountains and created a sudden drop in temperature. This developed a unique milky note to the tea that is distinct only to this particular cultivar at high altitudes. A true milk oolong is not blended or artificially flavoured, but simply grown at the precise temperature of the great winds.
The bespoke flavours of milk oolong require the tea masters to traditionally roll and twist the leaves very firmly to secure the aromas. When they unfurl, the scent of fresh dairy is released into flavours of buttery popcorn and roast milk tea. The classic floral undertones of high altitude oolong is carried by the taste of alpine wildflower before returning once again to the creamy quality and a verdant finish.
Brewed Oolong Tea
1 teaspoon per 250mL at 85° for 1 minute.
To achieve 85 degree water temperature, use four parts boiling water to one part cold water
Cold Brew Tea
1 tablespoon per 250mL of cold water, brew overnight in refrigerator