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
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.
Winter fruit soup with Milky Oolong