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Quanzhou Milk Oolong
OOLONG 50g
GRADE – TKYS (Ti Kuan Yin Special)
CAFFEINE/ANTIOXIDANT LEVEL: Low / High
Cup characteristics: A most unique character best described as “premium oolong with sweet milk and light orchid notes peeking out from camellia depths”
Luxury ingredients: Oolong tea.
£ 15.50
In stock
PRODUCT ID: 435
Description
Quanzhou Milk Oolong – Luxury Oolong Tea
The stories of this tea naturally center on its wonderful milky flavour, which interestingly, is the result of a sudden shift in temperature during harvest – a rare occurrence to say the least. One of the many legends explains that the first time this shift occurred was centuries ago when the moon fell in love with a comet passing through the night sky.
The comet, as all comets are wont to do, passed by, burned out and vanished. The moon, in her sorrow, caused a great wind to blow through the hills and valleys bringing about a quick drop in temperature. The next morning, local tea pluckers went out to collect their fresh leaves. To their surprise, when the tea was processed it developed an amazing milky character, which was attributed to the motherly character of the old moon. (Hey, it’s possible!)
Quanzhou Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea.
First, the leaf is plucked from gardens situated between 500-1200 meters, and is produced between March and December.
Next, the plucked leaf is withered in air-conditioned rooms until it has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire.
Finally the tea is dried then resorted to ensure leaf quality and packed.
So how to describe a steaming cup of Milk Oolong… OK, imagine if velvet somehow took liquid form and was blended with a sweet light cream. While drinking it, you find yourself swimming to the bottom of a deep well of orchids. It sounds dream-like doesn’t it?
Well brew a pot and experience its milky dreaminess for yourself – an amazing profound tea.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste. Milk & sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves or removing the tea bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
