100 g / 175 cups — 26 USD
250 g / 437 cups — 36 USD
(or just 0,10/0,05 USD for a cup)*
Kim Tuyen Milk Oolong
Vietnam truly is an oolong tea country. Many types of oolong tea trees are grown here. The specialness of Vietnamese oolongs is the large size of tea leaves: Vietnamese oolong tea leaves are longer, a feature that defines its flavorful taste.
The uniqueness of taste also defines the way of preparing tea. Oolong leaves are rolled into tiny balls and 30 per cent oxidized. That special technology keeps the original quality of tea taste: creamy notes and sweet aftertaste.
* Fine oolong tea could be brewed 7 times. For one cup you need 4g of tea.
Milk, caramel and cream notes
Milk oolong teas are famous for their soft, light taste. It starts from caramel and creamy notes; sometimes it could be reminiscent of the pollen of flowers. It is a perfect choice for those who are new to trying special tea.
How to brew?
For a classical method of brewing tea, use a porcelain teapot. Porcelain retains warmth better and lets a full flavour develop.
Boiling water is the best decision for brewing oolong tea. High level of temperature opens the fullness of taste and provides a feeling of sweet creamy notes of milk oolong.
- Warm up the teapot before brewing the tea;
- Put 1.5 tablespoon in the pot (4 g.);
- Pour over water with a temperature 94+°C;
- Wait for 3 min and try it.
The authentic method involves brewing several times. This way you can taste fresh notes of tea better and feel a fullness of taste.
For this method of brewing, you need a gaiwan, a lidded bowl without handles. A gaiwan is good for oolongs with flavourful aroma because they allow you to infuse the tea several times and enjoy your drink even longer. You can also use a teapot.
- Warm up a teapot/gaiwan before brewing tea;
- Put 7 g of tea in the pot/gaiwan;
- First brewing: rinse tea with water (90+°C);
- Second and third brewings last about 20–40 seconds each.
- The fourth and fifth brewings should take 90 and 120 seconds.
Milk oolong represented on that page came from the Central Vietnam Bao Loc area, Lam Dong province. The main feature of that region is a high level of average humidity. All year around the quantity is about 80%. Wet oxygen supports availability of essential oils which contain in young leaves.