"A milk infused oolong from Fujian, China. Each leaf cluster opens when steeped, releasing a liquor that is unexpectedly light and smooth for its richness. Rich creaminess reminiscent of buttered popcorn and caramel"
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by milk infused, do they mean prepared with milk? the clerk said it was steamed in milk or something, leaving the creaminess. i thought he may be wrong from their website at teahaus. it is a nice tea i find i had two infusions from 2g last night, today at work another 2 infusions with same leaves. the taste, colour and smell really stays present after 4 steepings so far. the leaves do not look oxidized, like a dark oolong. the liquid is a nice yellow. i am gald i got the digi scales, cause the 2 g in the ceramic infuser looked like nothing by volume, covered barely half the bottom of infuser. by the 2nd steeping the leaf volume filled the infuser of about 4-5 ounces volume.
i got into tea this year and i have 35 teas at home, trying them all. this tea is a winner for me, like a stronger yunnan needles white tea, more green, but still delicate in flavour.
i can't get over the aroma, if as you say it is natural, then this shows how tea making is such an art form. to be able to have such a wide variety of pleasures from a leaf, smell, visual, taste, mouth feel, speaks of the artristry and history involved.
even with the price, given 5 steepings at least, it is still 10cents a cup or less.