Milk Oolong

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This relatively new cultivar amongst Taiwanese teas is creamy, buttery and delicious. This Milk Oolong is just slightly roasted and the rolled leaves leave a light-bodied cup with a subtle floral nose. Also known as Jin Xuan or Golden Lily. Be sure to rested this one and notice the changes with each infusion. 

Steep 3-5 minutes at 175°F

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