We are excited to be adding this gorgeous top-quality Milk Oolong - “Nai Xiang” - from the spring harvest in Anxi Province, China, to our range of Red Teas. Expect unique sweet, coconut notes a...
We are excited to be adding this gorgeous top-quality Milk Oolong - “Nai Xiang” - from the spring harvest in Anxi Province, China, to our range of Red Teas. Expect unique sweet, coconut notes and a silky texture. Milk Oolong is lightly oxidised and roasted, retaining this floral aroma and creamy flavour. It has less caffeine than black tea, whilst being full of antioxidants and polyphenols. Expect a similar body to Green Tea, with a light amber colour in the cup unlike more oxidised Oolongs - such as Formosa Oolong - in our collection.
Origin
Nai Xiang hails from Anxi County in the mountainous southern province of Fujian. This is an area famous for its oolong teas, such as the Ti Kuan Yin, the Iron Goddess of Mercy. The region is known as the Tea Capital of China. During the withering process, where milk is added, something magical happens. The tea acquires the most beguiling scent, hence its other name ‘Milk Fragrance’ or ‘Nai Xaing’, and also described by customers as ‘Cookie Tea’.
We would love to know how they infuse the leaves with such an amazing array of sweet, delicate aromas but I guess a little mystery is worth keeping, to ensure its unique character and secretive allure. The leaves are then dried and lightly roasted to preserve this sweet, milky aroma and taste.
Brewing
Steep 1-2 teaspoons of leaves for 2-3 minutes at a water temperature of around 70-75C. The leaves will grow as they hydrate, making a large basket or Kinto teapot ideal for the best extraction of the tea leaves. The leaves can be re-brewed up to five times; notice how the flavour changes each time you do this.