Friday, January 24, 2014

Milk Oolong


 Today's cup of tea is a Milk Oolong.
This is one of several different teas I received as a gift from a friend.
This tea is from Gong Fu Tea in Des Moines. 
I had read about Milk Oolong, but don't recall drinking it before today.
 
 Milk Oolong has nothing to do with milk.
It is tightly rolled and lightly oxidized tea.
 See the beautiful unfurled leaves after steeping. 

From the Gong Fu Tea website:
Milk Oolong

This semi-oxidized tea varietal has a very distinctive “buttery” characteristic to its liquor that is the result of a unique combination of harvest-timing coupled with processing technique. The leaves are selected from tea plants growing in the mountains of Fujian province, China at elevations between 1600 and 4000 feet above sea-level. The plucking must then occur only on a morning following a precipitous drop in temperature in comparison to the day before. The hand-picked leaves are then removed to the tea factory where they are carefully oxidized in climate controlled rooms, steamed and rolled, then dried and packed for the enjoyment of the lucky few tea enthusiasts that have access to this rare treat

I am so glad I received this tea as a gift.  I appreciated the opportunity to
taste it, and I look forward to my tea friends tasting it.
The "buttery" taste is not my choice for a refreshing cup of tea,
but I will try it again on a different day, for m "second opinion."
Possibly, a future blog post...
 
 
 

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