Premium Milk Oolong with Ginseng

Brew & Taste

Milk Oolong with Ginseng gives a light amber infusion with a really smooth and a milky aroma and taste. The ginseng makes it slightly sweet. The overall composition is harmonious and fresh.

Origins

Oolongs have been popular in China since the Ming Dynasty, more than 400 years ago. Partially fermented teas are available in 3,000 varieties. They are also known as semi-fermented teas.

Most oolongs are produced in Fujian Province, on the south-eastern coast of China, the most culturally and linguistically rich region of the country. Fujian is predominantly mountainous, traditionally described as 'eight parts mountain, one part water and one part land'. In 2009, it was one of the most forested provinces in China. It has a subtropical climate and is often hit with typhoons in the summer. The main crops are rice, sweet potatoes, wheat and barley, but also sugar cane and rapeseed. Tea, of course, accounts for a significant part of exports.

So how are oolongs produced? The tea leaves are subjected to a short wilting process and then poured into bamboo bags and shaken them by hand. And with breaks of 1-2 hours, they repeat the process several times. During the shaking, the tea undergoes controlled fermentation. An experienced tea master can tell that it is finished by the aroma the leaves produce. This is followed by heating, rapid cooling and rolling or chopping. Finally, the result is dried in an oven.

In the case of the Milk Oolong with Ginseng, the leaves have been steeped in milk essence and enriched with ginseng powder. This gave them not only an original taste, but also the ability to refresh, aid proper digestion and help detoxify the body.

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.