QUANGZHOU MILK OOLONG
GROWING CONTRY: China
GRADE: Milk Oolong
REGION: Wuyi Mountains
MANUFACTRUING TYPE: Traditional Orthodox
CUP CHARACTERISTICS: A most unique character best described as 'premium oolong with sweet milk and light orchid notes peeking out from camellia depths".
INFORMATION: The stories of this tea naturally centre on its wonderful milky flavour, which interestingly is the result of a sudden shift in temperature during
harvest - a rare occurrence to say the least. One of the many legends explains that the first time this shift occurred was centuries ago when the moon fell in love with a comet passing through the night sky. the comet, as all comets are wont to do, passed by, burned out and vanished. The moon in her sorrow caused a great wind to blow through the hills and valleys bringing about a quick drop in temperature. The next morning, local tea pluckers went out to collect their fresh leaf. To their surprise, when the tea was processed it had developed an amazing milky character, which was attributed to the motherly character of the old moon. (Hey, it's possible!) Milk Oolong like all Oolongs is considered a semi-fermented tea, meaning it is somewhere between a black and a green tea. First, the leaf is plucked from gardens situated between 500 - to 1200 meters, and is produced between March and December. Next the plucked leaf is withered in air-conditioned rooms until it has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire. Finally the tea is dried then resorted to ensure leaf quality and packed. So how to describe a steaming cup of Milk Oolong. Ok imagine if velvet somehow took liquid form and was blended with a sweet light cream. While drinking it, you find yourself swimming to the bottom of a deep well of orchids. It sounds dream-like doesn't it? well, brew a pot and experience its milky dreaminess for yourself - an amazingly profound tea.