Country of Origin: China
Region: Fujian Province - WuYi Mountains
Shipping Port: Fuzhou
Grade: Ti Kuan Yin Super
Altitude: 1500 - 4900 feet above sea level
Manufacture Type: Semi fermented, Traditional process, Small batch crafted and formed
Cup Characteristics: A most unique character best described as 'premium oolong with sweet milk and light orchid notes peeking out from camellia depths
Infusion: Tending greenish
Ingredients: Oolong tea

Information:
Milk Oolong, where to begin?  Dow we tell you the legends of how it came into existence?  Do we tell you how it is actually produced?  Do we wax poetic about its luscious flavor?  Well, maybe we should do all three.  We'll start with a legend.  The stories of this tea naturally centre on its wonderful milky flaor, which interestingly, is the result of a sudden shift in temperature during harvest -- a rare occurence to say the least.  One of the many legends explains that the irst time this shift occurre 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, its possible!)

Next, a little on how it is produced.  Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea.  Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated.  First, the leaf is plucked from gardens situated between 500-1200 meters, and is produced between March and December.  Next, the plucked leaf is withered in cooled 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 re-sorted to ensure leaf quality and packed.  The tea is produced in relatively small quantities.  Only 80,000 kg are produced with about 60,000 kg headed for export.  

Finally, we come to the part where we wax poetic about its outstanding flavor.  So how to describe a steaming cup of Milk Oolong?  Imagine if velvet somehow took liquid forma nd 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.  

Hot tea brewing method: Bring freshly drawn cold water to 180 degrees F. Place 1 teaspoon of tea for each cup into the teapot. Pour the water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). We do not recommend adding milk and sugar. This tea supports multiple infusions. Once the water level is low, add more water, until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.

Iced tea brewing method: We do not recommend this tea for iced tea. The fine and delicate details will be lost.