Milk Oolong

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This oolong's characteristic buttery taste and aroma is not obtained through steeping or steaming leaves in milk before roasting. The unique flavor is produced by the Jin Xuan cult ivar, which was developed in Taiwan in the 1980s. When picked and processed in late summer or fall, it can yield a tea that is both slightly savory and sweet. Steep small amounts at 190 degrees for multiple infusions. Show more