Milk Oolong Tea
Milky Oolong Tea
Formosa Milk Oolong Tea
Taiwan Milk Oolong Tea
Brewed Milk Oolong
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Milk Oolong

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Milk oolong tea, also known as "Jīn Xuān" (金萱乌龙)tea or Qing Xiang Oolong (清香乌龙), is produced from a unique tea tree cultivar called  "Jīn Xuān" tea plant (金萱茶树) cultivated originally in Táiwān.  This cultivar is grown on mountain slopes at elevations of 1000 to 1500 metres and requires suitable altitude, climate, and soil conditions and sufficient rainfall and cloud cover for optimum tea quality. This smooth-bodied Milk Oolong tea offers a creamy, yet refreshing sensation and a milky sweet aftertaste which will give you the lingering throat sensation called Hou Yun (喉韵) that is highly sought after by connoisseurs. 

“Milk Oolong” was named after the milky aroma and flavour that the tea leaves naturally possess, often described as creamy, smooth and sweet. Milk oolong tea is highly sought after by tea enthusiasts around the world because of its unique taste and aroma, as well as its rarity.  

The milk flavour of the tea is not added artificially but comes from the tea plant itself, which during specific growing conditions, produces a natural lactone compound that gives the tea its characteristic milky aroma and flavour.

Tasting Details

Flavour: Smooth, velvety texture with nectar aftertaste, characteristic milky sensation, yet very light and alluring to the senses.
Aroma: An unforgettable floral and buttery aroma with an undertone of honey.
Infusion Colour: A light golden-yellow shimmering infusion



Caffeine Level: Low
Antioxidant Level: High
Production process:  Traditional method, naturally withering, tossing and rolling, oxidising, fermenting and drying, with each step carefully controlled to retain the natural taste and aroma of tea leaves.
Leaf Appearance:  Green rolled half-open balls
Origin:  Formosa region, Táiwān (台湾)
Storage: Store in a cool, dry place, away from sunlight. Re-seal packaging between use.
Ingredients: Pure Milk Oolong tea


How to Brew

  • Use 1 teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
  • Boil your water and let it cool; it should be around 85 - 90 degrees (100degree water will scorch the tea)
  • Steep for 3-5 minutes according to taste.
  • Reuse the leaves a further 3 times, by simply adding more hot water.

Reuse the leaves for further infusions, by simply adding more hot water. 

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