Key Facts
- Milky Oolong is a semi-fermented oolong with natural creaminess.
- The taste is soft, rounded and reminiscent of warm milk or caramel.
- Origin: mostly from Taiwan, partly also from China (Fujian)
- Effect: stimulating yet relaxing due to theanine
- Ideal for multiple infusions and also suitable as cold brew.
What is Milky Oolong?
Milky Oolong is a high-quality oolong tea with a creamy, almost milky aroma. Contrary to many myths , genuine Milky Oolong is not flavored , but owes its aroma to the specific cultivar (often Jin Xuan) and the processing.
Depending on the altitude at which it is grown and the degree of oxidation, it tastes floral, mild, and well-rounded – almost like slightly melted toffee. Perfect for anyone looking for a velvety cup with depth.
Origin & Processing
- Taiwan: Origin of classic Milky Oolong qualities (e.g. Alishan, Jin Xuan)
- Fujian, China: Also produces aromatic varieties that are roasted at a lower temperature.
After harvesting, the tea is withered, lightly oxidized, often only very gently roasted, and carefully rolled. This preserves the natural milk aroma.
Taste & Effect
| feature | Description |
|---|---|
| The taste | Gentle, creamy, slightly floral, soft |
| Effect | Balancing – activates the mind, relaxes the body |
| Caffeine content | Medium (between green tea and black tea) |
| Recommended time of day | Morning, afternoon |
Aromatic notes: warm steam, light vanilla, sweet butter, floral nuances.
Preparation: How to make your perfect cup of Milky Oolong
Poured over hot water:
- 90°C hot water
- 1 tsp (2–3 g) per 200 ml
- 1st infusion: 2 minutes / 2nd–4th infusions: 30 seconds longer each
Cold Brew:
- 6 g Milky Oolong to 500 ml cold water
- Leave to infuse in the refrigerator for 6–8 hours
- Taste: creamy, floral, soft
