Milky Oolong

As the name alludes, this oolong often has a creamy taste, leaving milky or buttery notes. This flavor comes from the way the tea is prepared, as well as containing classic floral and honey flavors of other oolongs. The tea is typically grown at high elevation, then drying in a cool and humid area to release its smooth and creamy notes. 

History: This tea has a recent history, with the technique being invented in the 1980s by Wu Zhenduo, naming it after his grandmother Jin Xuan, translating to golden daylily, which along with its more western name describes the drink well. In the west we usually use the term Jin Xuan to denote that it is from Taiwan, while we use the term Milky Oolong to denote it is from China. 

Aroma: milk and cream, light floral perfume 

Flavor: rich cream and milk, buttery smooth texture, hint of slightly sweet floral 

Brewing: 195°F for 2 minutes. Recommended 3g of tea for 6 fl oz water, Let first steep sit a little longer to uncurl the leaves.