Me, again. Maybe a dumb question: in an Oakland tea store my friend bought something called Milk-Oolong. He though it was scented. I thought it's flavor came from dramatic weather. What is it? It's Taiwanese (Formosan?), no? I actually liked the "finish"; but, loathed the "nose". Thanks, all. BTW, thanks so much for all the ITC information. I really learned so much! Shen
I think you're talking about Nai Xiang, which is made (at least) in Taiwan and northern Thailand.
/Lew
I think Alex recently identified JinXuan as the cultivar for the 'milk fragrance'.
Jim
Lewis Per>
Right. It's worth remembering, though, that the Jin Xuan cultivar is used for a lot of oolongs these days.
/Lew
Qingxin is the cultivar for baozhong. I've never tasted a milk or dairy taste in the ones I have.
Jim
Alex wrote:
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