Today’s tea: “jian xuan” milk oolong
Milk oolong was the first tea I drink regularly that I noticed is best when it is a little cooler. Some teas I like to sip when they can practically scald my tongue, but the sweet creaminess of milk oolong comes out when it has cooled in the cup just a little. Upon discovering this fact, I started trying to taste all my “grassy” oolongs that way, and have gained a whole new sense of enjoyment of them.
Today’s tea is a “jian xuan” milk oolong from Holy Mountain Trading Company. It is fragrant in the cup and sweet on the tongue, but this particular batch of it is not as good as the previous year’s. The milk scent/flavor does not survive to the second steeping very well. But milk oolong is as variable as fine wine, and just like wine is dependent on the weather. Although there are some “milk” oolongs that are actually infused with milk or milk flavor, the classic milk oolong is achieved only through a trick of the weather, (more…)