Milky Oolong

Oolong deliciously milky and sweet
Oolong from Thailand with delicious milky flavours and wonderfully rich notes.
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  • Infusion Time 5'

  • Quantity 6g / 30cl

  • Temperature of infusion 95°C - 200°F

  • Time of the day All day long, Evening


A Taiwanese community has been growing tea for a number of decades in the village of Mae Salong in Northern Thailand. Planted using Taiwanese tea bushes, the gardens produce remarkably good Wu Long (oolong).

Resembling the Taiwanese Jin Xuan often used to make Dong Ding with delicious milky flavours, this cultivar produces excellent results. Wonderfully rich.

Special qualities

  • Origin:
  • Thailand
  • Tea colour:
  • Oolong tea

Suggestion of preparation

With the tasting set: 5' minutes in water heated to 95°C.

With the Gong Fu Cha (teapot/Gaiwan): 5 infusions during 30-40 secondes.

To prepare iced tea:

Steep 8g in 50cl of water at room temperature 30min. Remove the tea leaves and refrigerate.

To prepare latte tea:

Steep 8g in a mixture of 25cl of water at 95°C and 25cl of hot milk for 5min.

Find out more about the latte preparation.

Tea and dishes message

It goes perfectly with a crème brûlée or a kings’ cake.


Winter fruit soup with Milky Oolong

Winter fruit soup with Milky Oolong

Serves 4


View recipe


4.8 /5

Based on 4 customer(s) reviews

View the trust certificate

Kristina J.   published 08/11/2021


Mild and n excellent taste, exactly as milky oolong should be.

Jennifer W.   published 21/10/2021


Delicious, strangely creamy and wonderful.

SANDRA R.   published 19/09/2021


A nice oolong. Gentle and delicate.

mascha O.   published 22/02/2021


Just love this flavour really the best

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