“Third sipdown of the day, thanks to NofarS for this generous sample! I’m not a huge fan of milk oolong, although I don’t mind a cup from time to time, and it makes for a nice contrast after...” Read full tasting note
“sipdown, since i’m saving the rest for one of the girls here to punk since i do not appreciate oolongs the way that some of them do. This comes across overall to me as boring. There isn’t enough...” Read full tasting note
“My first milky wu-long and I’m really not sure what I should get. First attempt yesterday, I used way to much tea (used my teaspoon for measure but left the leaves free in the cup), the result was...” Read full tasting note
“2nd cup today. Very delicate, strong vegetal scent, with a definite jasmine aftertaste and a slightly milky taste. A tea with a creamy body that brews (gongfu style) to a very light yellow brew” Read full tasting note
Oolong from Thailand. Delicious milky flavours and wonderfully rich.
Origin: Mae Salong village, Thailand
Tea colour: blue-green tea (Oolong)
Dry leaves:
Appearance: pea-sized balls
Colour: dark green
Scents: coumarin floral notes and milky on the nose with plenty of roundness
Brewed leaves:
Appearance: the tea unfurls to reveal the quality of the plucking.
Scents: bouquet of planty floral (honeysuckle) and milky vanilla notes (almond milk).
Liquor:
Flavours: sweet and acid flavours.
Aromas: typical of Taiwanese Jin Xuan teas: buttery vanilla and fresh floral notes with the occasional aniseed accent.
Our verdict:
A Chinese 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.
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