Milk Oolong
plucked in the Wui Mountains
Nai Sian Wu Long (Chin.)
According to the Chinese classification Oolong is a blue-green tea – Qing Cha – the leaves are fermented around the edges and the leaf center remains unchanged. A silky aroma and a milky flavour of this tea directly depend on a combination of mists enveloping the bush and the sun reviving the leaf.
Since then the best Oolong in China is kept over the boiling milk specially prepared in order to intensify its natural milk flavour.