China Milky Oolong Premium
Anyone who hasn't tasted one of the milk oolongs should remedy that quickly. Actually – who hasn't tasted some of the best milk oolongs, because there are differences even between teas. China Milky Oolong Premium, with its incredibly pleasant fruity-cream flavor, is a tasty addition to any repertoire. It will delight you with extraordinary fragrance as soon as you open the bag. And it tastes delicious.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
100 % Milk OolongBrew & Taste
China Milky Oolong Premium lives up to its name. The premium taste and aroma will delight seasoned tea drinkers and novice samplers alike. The infusion has a light yellow color, leaving a trace of fruit topped with cream on the palate.
Origins
Oolong was born in China. It's no surprise that the best semi-fermented teas come from the eastern and central parts of Eurasia. When you ask for them there, choose their more typical name, Wu lung. It translates as 'black dragon', which may have two reasons: the first is the legend of a tea picker who was shown the best bushes by a large black snake, or it could be that the tea got its name because of the signature rolled tea leaves, which may resemble a Chinese dragon.
Semi-fermented tea has been produced in China, especially in Fujian province, since the Tang Dynasty (618-907AD). Its production is not easy, and it is not true that all Chinese oolongs taste the same. In fact, the fermentation range is between 8-70%.
The processing of tea leaves is usually described in 7 to 10 steps. First, the tea needs to be allowed to wilt, which evaporates the moisture on the surface of the leaves and reduces their grassy taste. In the case of milk oolong, an intermediate step is included: steeping the tea in milk essence. Then the tea is tossed or shaken in a wicker basket, which improves the oxidation of the enzymes, removes the bitterness and evens out the taste. This is followed by the oxidation itself, where the tea develops floral and fruity notes. Next is stopping this natural process by heating the leaves in a hot pan. Finally, the tea needs to be shaped, dried and heated over charcoal.
The result is a tea that is neither green nor black. Therefore, it is often referred to as semi-fermented.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
80-90 °C
|
5 minutes
|
1 teaspoon for 150-200 ml
|
Instructions for preparation
Pour 150-200ml of boiled water (80-90°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 5 minutes, then remove the strainer.
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