Butter Milk Oolong

The stories of this tea naturally center on its wonderful milky flavor, which interestingly, is the result of a sudden shift in temperature during harvest - a rare occurrence to say the least. The production methods haven’t changed much over the years, except for some parts like withering temperatures are automated and regulated. Starting with the leaf being plucked from tea gardens that are 500 – 1200 meters above sea level, the plucked leaf is withered in air-conditioned rooms until reaching the desired level of fermentation. The fermented tea is then rocked, sifted to sort the prime leaf, and then steamed over hot fire. In the end the tea is dried and re-sorted to ensure leaf quality. This tea is produced in small quantities from March to December.

So how is a steaming cup of Milk Oolong? Imagine velvet taking liquid form and is blended with a sweet light cream. You find yourself swimming to the bottom of a deep well of orchids, as you sip it. Brew a pot and experience this amazing milky tea for yourself. Its dreamy!