A most unique character that is best described as sweet milk with light orchid notes from premium oolong peeking out from camellia depths.
Ingredients:
Quangzhou Province, China, Milk Oolong tea
Information: Oolong means semi-fermented. After rolling, the tea is allowed to ferment only until the edges of the leafs start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.
Hot tea brewing method: Oolongs teas are best enjoyed when the leaves are briefly infused with hot water which is then poured off. The tea is then reinfused and tea is poured to the lucky guests after about 1 minute. The leaves may be reinfused several times, with each resulting infusion yielding a different liquor from the proceeding cup.
Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or “milky” when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
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