5 Tasting Notes
I loved this tea! I just discovered the world of aged oolongs, and this is the first one i’ve tried. I brewed it gong-fu style in a yixing pot with excellent results thru many steepings. It is definitely different from a pu-erh, though. It has more of a camphor quality about it and less earthiness than a pu-erh. The tea is reminiscent of a fine aged whisky. Its mellow character comes thru in each infusion. A very good introduction to aged oolong!
Preparation
This is my first Milk Oolong. When I opened the tin and inhaled, I could see why it was named a Milk Oolong. This creamy frangrance carried over into the taste of the tea, along with heavy floral overtones and a lingering sweetness. After the first infusion, I accentuated this with a scant teaspoon of sugar. I’m trying another Milk Oolong (a 2011 Jin Xuan from AliShan, Nantou, Taiwan that I’ve ordered from Teavivre) to compare with this one. I didn’t think I’d find an oolong that I’d liked better than the Wuyi Xi Xian but I think that these Milk Oolongs might be better.
