Chiayi Milk Oolong

Chiayi Milk Oolong is a smooth and refined tea that combines the natural creamy and buttery character of oolong tea from Taiwan's Chiayi region with elegant floral nuances.

The first sip reveals rounded notes reminiscent of cream and warm butter. Then, white flowers, subtle herbal nuances, and natural sweetness become prominent. It leaves a balanced and long-lasting drink, silky smooth without becoming full-bodied in the cup.

Harvest Structure

• Chiayi Oolong Tea: Soft, silky, and with a balanced body.

• Natural Creamy Character: Rounded notes reminiscent of cream and butter.

• Floral Nuances: Light aromas that add elegance and freshness to the cup.

The Story of the Name

In Chiayi Milk Oolong, “Chiayi” refers to the region in Taiwan where the tea is grown, and “Milk Oolong” describes the creamy, milky character that the leaves naturally develop. No milk is added to the tea, and the product is dairy-free.

Aroma: Cream, warm butter, white flowers, and slightly sweet notes. Palate: Soft and silky; creamy, balanced and delicately herbal. Finish: Clean, sweet, and long.

Caffeine Content

Because it contains oolong tea, it has a moderate level of caffeine. It can be a good choice for those seeking a smooth, aromatic, and balanced cup of tea instead of strong or bitter teas during the day.

How to Drink It?

• Plain: The tea's natural creamy character, floral nuances, and silky texture are most clearly felt.

• Re-infusing: The leaves can be re-infused; in the subsequent infusion, the creamy notes will subside while the floral and slightly herbal character will become more pronounced.

• As a cold brew: The buttery notes are cleaner, the floral nuances are fresher, and the natural sweetness of the tea is more pronounced.

• With food: Chiayi Milk Oolong pairs well with butter cookies, brioche, plain cheesecake, milk-based desserts, almond cakes, and white chocolate desserts.

Suggested Preparation Method

For hot brewing, steep 4–6 g of tea in 200 ml of water at approximately 80°C for 3–5 minutes.

For cold brewing, add 20–25 g of tea to 1 liter of water at approximately 24°C, refrigerate for 24 hours, and then strain.

• For those who love creamy, buttery, and naturally sweet teas.

• For those seeking a soft and silky oolong instead of strong or bitter teas.

• For those curious about teas that offer a creamy, sensory character without containing milk.

• For those who prefer simple and refined oolong teas originating from Taiwan.

• For those who enjoy brewing the same leaves more than once.

• For those who want a balanced tea with medium caffeine, suitable for both hot and cold brewing.