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Infusion Time 5'
Quantity 6g / 30cl
Temperature of infusion 95°C - 200°F
Time of the day Evening, All day long
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.
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
Serves 4
Dessert
4.6 /5
Based on 5 customer(s) reviews
Michael V. published 26/09/2024 following an order made on 15/09/2024
This is probably my current favourite tea. I enjoy it in the morning right after I finish my breakfast. It has a smooth taste, sometimes buttery, always fantastic.
Birgitte S. published 01/05/2024 following an order made on 14/04/2024
less milky than expected
Anastasia Z. published 05/02/2024 following an order made on 09/01/2024
I somehow expected it to be more milky but still very good taste
Anonymous customer published 04/11/2023 following an order made on 18/10/2023
One of my favourites. A tea that I regularly crave. Fragrant and soft.
Anonymous customer published 04/03/2022 following an order made on 22/02/2022
Subtleness and love the milky taste of it
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