Milky Oolong Fujian Province. Probably one of the most unusual tea specialties as far as production goes, as well as character is produced almost entirely by hand in the Province of Fijian. Immediately after withering the still moist leaves are gently heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup color and invokes the distinct creamy scent and taste. Finally, the leaves are rolled manually and dried. An extremely mellow, beautiful tea which will quickly win over many new tea lovers.
Ingredients: half-fermented tea, natural flavoring (lactose).
Steeping: 1 heaping teaspoon /6 ounce serving /
Water temperature 180 - 194 degrees / steep 2 to 3 minutes