Milk Oolong (Jin Xuan) from Nantou Taiwan. Light oxidation. The tea is cultivated 400 m above sea level resulting in higher concentration of lactones which results in a milky scent and a feeling of rich creaminess though it is unscented, unflavored tea. The pale green liquor has a hue of gold. It tastes pure, crisp, smooth. It can be infused as many as 7 times without loss of flavor. It can be cold infused to make a delicious and refreshing ice oolong tea.

Recommended Steeping Instructions:

Western style of steeping:

Use about 2~3 g (2~4 tsp) per 200 ml (6 oz) water

Rinse the tea with hot water and discard the liquid immediately

Steep 1 ~ 2 minutes in 80 to 88 °C (176 to 190°F) water, 3~6 infusions

Asian style of steeping:

Best to use clay teapot.

Use about 8 g per 300 ml (10 oz) water (or ⅕ of teapot size)

Rinse the tea with hot water and discard the liquid immediately

Steep 50 seconds for the first infusion, 30 seconds for second,

30 s for the third upto 7 infusions  

In 90 °C (194°F) water

Cold steeping method:

Use about 1/10 tea/water ratio tea

Infuse tea in cold water for about 6 to 8 hours in fridge

Drink within 48 hours