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€ 22,18

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From Slovakia

(50 cups)Taiwan Jin Xuan Milk Oolong Tea - Milk Flavor Oolong Tea - Loose Leaf Tea - Brew Hot Tea, Iced Tea -100g/3.5oz

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Product ID: 80605141
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About the item

  • ❤【EXCLUSIVE MILK OOLONG TEA】Jin Xuan ain is known for producing naturally rich tea with a milky mouthfeel and flavor, this creaminess is enhanced by steaming the leaves in a combination of water and powdered milk before heated and dried..
  • ❤【TRADITIONAL PRODUCTION METHODS】:These traditional production methods handed down from generation to generation are what makes this tea so unique; it is carefully hand-picked and requiring specific attention to time, temperature, altitude and soil conditions..
  • ❤【GREAT AROMA】:The rolled, blue-green leaves have an intense milk aroma, with a slight orchid floral undertone.
  • ❤【HOW TO BREW IT PROPERLY】1).Put 1 teaspoon (2-3gram) Oolong tea into a cup or tea pot. 2). Fill the cup or tea pot with 250ml/8.8oz, boil the water then let cool to 100℃（212F）. 3).Wait until you see tea leaves are extended and present an elegant look in the cup. (3-5mns) 4).When it shows a pale greenish yellow with a floral taste,enjoy your tea..
  • ❤【ENJOY HAPPY TIME】The smooth and refreshing taste of oolong tea making it the ideal tea for enjoying not just at breakfast / afternoon time, but also at any time of the day..
What is Jin Xuan Milk Oolong Tea ? Jin Xuan Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea. Over the years, production methods have remained unchanged for the most part although some aspects like withering temperatures have been automated and regulated. This very special Taiwanese Oolong is produced from tea leaves picked at a certain temperature, altitude, soil conditions and time which creates it’s uniquely milky and silky texture. First, the leaf is plucked from gardens situated between 500 – 1200 meters, and is produced between March and December. Next, the plucked leaf is withered in air-conditioned rooms until it is has reached the desired level of fermentation. The tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire lightly. Finally the tea is dried then re-sorted to ensure leaf quality and packed.
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