Quangzhou Milk Oolong
An unmistakable burst of wild orchid exquisitely balanced with milky cream notes, a superior tea that's an absolute must for Oolong fans. The tea is produced in relatively small quantities from March to December; in fact, only 80,000 kg are produced with about 60,000 kg heading for the export market.
Fujian Province China
One of the many legends explains that the first time this shift occurred was centuries ago when the moon fell in love with a comet passing through the night sky. The comet, as all comets do burnt out and vanished. The moon, in sorrow, caused a great wind to blow through the hills and valleys bringing about a quick drop in temperature.
The next morning, local tea pluckers went out to collect their fresh leaf. To their surprise, when the tea was processed it had developed an amazing milky character, which was attributed to the character of the old moon.
Milk Oolong, like all Oolongs, is considered semi-fermented, it is somewhere between a black and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. First, the leaf is plucked from gardens situated between 500 – 1200 meters and is produced between March and December.
Next, the plucked leaf is withered in air-conditioned rooms until it is has reached the desired level of fermentation. The fermented tea is rocked or sifted to sort the prime leaf required, and steamed over a hot fire. Finally, the tea is dried then re-sorted to ensure leaf quality and packed.
It's wonderful milky flavour is the result of a very rare sudden shift in temperature during harvest.
Ingredients: Oolong tea
Region: Fujian Province – WuYi Mountains
Caffeine Guide: Low
Growing Altitudes: 1500 – 4900 feet above sea level.
Antioxidant Content: High
Grade: Ti Kuan Yin Super
Infusion Colour: Tending greenish
Process: Semi-fermented, Traditional process, Small batch crafted and formed.