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.
- Tea colour:
- Oolong tea
- Appearance : pea-sized balls
- Colour: dark green
- Scents: coumarin floral notes and milky on the nose with plenty of roundness
- Appearance: the tea unfurls to reveal the quality of the plucking
- Scents: bouquet of planty floral (honeysuckle) and milky vanilla notes (almond milk)
- Colours: golden
- Texture: creamy
- Flavours: sweet
- Aromas: fresh floral and buttery vanilla notes with vegetal hints
Suggestion of preparation
To prepare hot tea :
Take 6 g of tea leaves per 30 cl of water and heat to 95°C. Leave to infuse for 5 minutes.
To prepare iced tea:
Take 16 g of tea leaves per litre of water at room temperature, leave to infuse for 45 minutes, remove the leaves and leave in a chilled area.
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.
Winter fruit soup with Milky Oolong