Produced almost entirely by hand, this withered leaf from the Fujian Province of China has an amazingly creamy characteristic.
Once picked the tea leaves are withered and moistened in the steam of milk water, which imparts a deeply satisfyingly creamy, fresh milk taste.
Following this steaming process the leaves are hand rolled and dried before packing.
This oolong offers new and established tea fanatics the chance to enjoy what might one have been thought of as a sin, a part oxidised leaf served with milk!
| Infusion Times | Temp. °C | Tsp. Cup | Tsp. for 1 Lit. |
|---|---|---|---|
| First infusion 2 min. further infusions 30 sec . |
80 | 1 | 3 |
Ingredients:
Oolong
Allergy Advice:
Milk steamed Oolong.
Allergens Note: Packed in an environment that contains nuts and/or other allergens.
