Milk oolong tea or Jin Xuan oolong tea is a classic Taiwan oolong tea known for its creamy and buttery taste. However, this particular milk oolong tea is special and unique in that its milky aroma and flavor are entirely natural, with no added flavoring like in some other teas.

Origin:

Jin Xuan oolong tea was the first generation of artificial cultivation, with a hard-branch red heart as the father and Tainong no. 8 as the mother. That is, use the 12th of successful breeding in the tea reform field (Taicha No.12) to make it into semi-fermented tea, which tastes mellow thick, with a special variety of incense, a milky fragrance.

Taicha no. 12, was cultivated in the 1980s by wu zhenduo, the father of Taiwanese tea, and was named Jin Xuan oolong tea after his grandmother's maiden name in memory. We also call it milk oolong tea due to its milky fragrance.

Tea Garden:

The leaves of milk oolong tea come from Alishan mountain, which one of the most famous tea-growing areas in Taiwan. At an elevation between 1600 and 2000 meters, these mountainsides are always covered with fog or clouds, ideal for growing oolong.

Milk Oolong Tea Benefits:

Besides the delicious taste, Milk Oolong tea offers several health benefits. Milk oolong tea is a high mountain oolong tea with good quality, the taste gets better and better each time you steep it, with the limit being up to seven times.

Milk oolong tea consists of polyphenols that help destroy free radicals and boost overall health. Drink Milk Oolong tea also helps lower body fat and reduces the risk of obesity. Milk oolong tea also contains minerals such as calcium, potassium, manganese, and magnesium that help with bodily health functions.

How to brew Milk Oolong Tea:

To brew Milk Oolong Tea, Yixing Clay Teapot or porcelain Gaiwan is suggested to be used as a brewing tool.

Brew in Chinese Gongfu Way：

Serving Size: 3g

Water: 150ml with a temperature of above 95℃

5 steeps: rinse, 15s, 25s, 35s, 45s, 55s.

Rinse time around 5s.