Description

Milk Oolong — like any other tea related to turquoise (Qing cha) is a 50% fermented tea. It is produced in China, only leaves from adult bushes are used for production. Compared to those produced in Taiwan, it has a brighter taste and aroma. The composition of oolong contains a large number of micro-and macro elements. Useful properties are similar to white tea — the most expensive.

It is recommended to brew Milk Oolong with water of 80-85 degrees, the brewing time is 1-2 minutes, each subsequent brewing increases by 2 minutes. Milk Oolong can withstand up to 5 brews. Traditionally, warmed clay or porcelain dishes are best suited. Like most teas, Oolong is desirable to “wash” – drain the first infusion after 10-20 seconds of brewing.

Like other types of tea, oolong absorbs all the surrounding flavors, so it is better to choose a dark cool place to store it and choose a container with a tight-fitting lid.

Due to the presence of caffeine , tea can have a tonic effect. It is not recommended to use it in the evening. A daily dose of more than four cups(200-300 grams of caffeine) is not desirable.
After brewing, the leaves open and become turquoise.
Color: turquoise. The aroma is bright:

Additional information