Across The Milky Way

Also known as wu long, the base for this tea is often served in Chinese restaurants. It is similar to green tea – the main difference being that after picking, the leaves are bruised by shaking them. When they are
drying, the edges of the bruised leaves turn red. After a short oxidisation the leaves are fried in a pan at high temperatures to stop fermentation giving them their delicate but distinctive flavour. Our Across the
Milky Way oolong has an unforgettably smooth, fruity and creamy taste.

CULTIVATION AREA

This tea comes from the chinese province “Fujian“.
Finest oolong teas are used for the production of this
exceptional tea. The leaf colour is green to light brown. The leaf of this oolong tea is slightly rolled.

GENERAL INFORMATION

The name “Oolong” means as much as “black dragon”. Since centuries a special type of tea is called Oolong tea which is exactly between the green, non-fermented tea and black, fully fermented tea. Therefore it is called half or semi fermented tea. Firstly fresh tea leaves are plucked the same way as for green or black teas. Only leaf buds as well as the youngest two or three leaves are plucked. After having plucked the leaves they begin to wither in an air-conditioned room. The withered leaves are then “shaked” on a riddle screen before they are steamed and later on rolled. This process is repeated up to 10 times. Then the tea leaves get dried and sorted. Later the tea will be stored in cold storage room for a certain time before it gets its typical milky taste. This happens by steaming the dried tea again with a kind of milk-water-steam. The fluid consists of a water-whey-sucrose-blend. The tea contains residues of sucrose but is free of lactose. The Milky Oolong is very smooth and pleasant in taste with a fine whey touch.

Also available as refill