I came across some Fujian milky oolong in my local tea shoppe closeout bin. It gave me a chance to compare it to the Taiwan version. The Fujian actually uses milk to add the tisane flavor. Which begs the question about cost and spoilage. The dry aroma of the Fujian leaf definitely has a milky aroma more like evaporated milk. The taste in the Fuian infusions never gives up. Its almost like a baby bottle. That is surprising since it is an added flavor. I hope it aint Chinese baby formula. I expected the infusion to be murky but it is clear In the Taiwan version the flavor is imparted from the leaf itself. This is the #21 varietal bred in 1981 by the Taiwan Tea Research Station. The Taiwan smell is much more buttery like in a movie theater but still floral. The taste is slightly burnt. The after taste is somewhat elusive. The two teas have some taste in common but the differences are apparent. If you like cream in your tea Fujian is the choice. If you like milk substitute then Taiwan is the choice.
Jim