Milky Oolong. Chinese
A refreshingly different tea with a striking milky almost buttery flavour. Distinct aroma.
It can take up to three days of intensive attention to produce an Oolong. This is why Oolong is considered the ' oil painting' of the tea genres due to its complexity to produce.
Warm the teapot and teacups
Use fresh water- better still use spring or filtered water
Water temperature 70 - 80c - Or boil the jug & let cool for about 5 mins
Use 1 tsp per teacup (200ml) - 1 heaped tsp per mug
You can steep the leaves up to 5x
First brew Rinse tea, throw out water
Second brew Steep 2 min
Third brew Steep 3 min etc
If a stronger brew is required use more tea
Traditionally drunk without milk