MILK OOLONG
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Aroma: sweet, milky caramel with a slight chocolate tint. The warmed tea leaves smell of cotton candy, sweet popcorn, and whipped cream.
Taste: sweet, floral, creamy. Without bitterness and astringency.
Effect: refreshing, relaxing, and harmonizing.
The name "Nai Xiang" translates as "Milk flavor". This tea is based on raw materials of the Mao Xie or Teguanyin variety. The refreshing taste and floral aroma were complemented by a creamy caramel note with the help of a food flavor.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 5-15 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 200°F water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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