Guide to Milk Oolong Tea
What Is Milk Oolong Tea?
Initially, this tea product was a type (a variety of plants produced by selected breeds). Taken from a tea tree found in various parts of Taiwan. It is very popular in such places as Jin Xuan, a cultivar of camellia sinensis. Jin Xuan, also known as Tai Cha # 12, is a new invention, developed in the 1980's. So much so that all the beautiful oolos come from a particular type of tea tree, each difference being related to where it was grown. Today, Jin Xuan is one of the four largest species of Taiwanese plants --- this is no small feat as there are hundreds of species grown only in Taiwan. Therefore, this tea is made from pure vegetable leaves and not a single drop of milk is used in this process. In Western culture, Jin Xuan is so rare that it does not even have an English name. But it is described by Westerners as familiar with it as a tea with a very different taste, and there is no style that better illustrates how a carefully processed leaf process can be done.
How to make Milk Oolong Tea?
Real oolong milk is very tasty and popular. The process of making it begins when you pick a leaf from the stem. Once separated, oxidation begins; if you allow oxidation to take its course, you will find yourself with a bad black tea with a slight astringency. If you choose green tea, stop the oxidation before proceeding and preserve the bright green qualities of the leaf. Oolongs are products or a slightly oxidized compound used in the required levels of oxidation. Jin Xuan is oxidated anywhere between 80 and 85 percent oxidation.
However, oxidation time, although important, is not the whole process of making Jin Xuan. These are many recipes and variables that are considered such as how long it has dried, how it is thrown, wrapped and pressed. Temperature and humidity play a major role in the production of high-quality oolong. Then roasting begins the process with almost all the tea passing before the entire cycle is completed.
The main purpose of this type of processing is to allow the water from the leaves to evaporate and to let the leaves rest enough to produce different types of flavor. Skilled tea makers can do all of this by simply hearing, looking, and smelling the leaves.
How does Milk Oolong Tea taste?
Jin Xuan tea oolong tea has a very milky profile that is always mistaken for milk or cream processing. it has a lovely. roasted flavors with lots of sweetness. The tea leaves are transformed into a fragrant floral flavor as they rise first with a creamy second taste that leaves the mouth feeling smooth. It also has the unique feeling of being a little powdery. The second or third drop will highlight the floral flavor and will leave a bright feeling in your palette. The deep heat of this tea will allow its milk to taste in the first drink, and then washed down with all the other flavors as you gradually reduce it.
A distinct taste can be extracted from its complex leaves. The tea-making cabin produces anything from a deep chocolate flavor to a fried, buttermilk and fragrant aroma to almost a delicious tasting tea in one bunch of Jin Xuan oolong tea leaves. You can brew this tea twelve times and it will produce a different flavor each time.
How to make milk
Sophisticated teas, like this one, require a high level of alcohol production skills. This tea thrives in full boiling water, and the secret is to make a hard loaf of bread in a short time. These are best found in small infusions. If you have large leaves, make sure you see them double their size first, as this will allow for their flavor.
Which is popular?
For simplicity, three types of tea made with Jin Xuan are green oolong, roasted oolo in the middle and black oolong. Raw oolong or jade oolongs are the most popular as they have the same taste or green tea but with more flowers and flavor. But fried oolong in the middle of the black is equally good, the first one enhancing the flavor with the names of honey, sesame and grain, while the black oolong can be as strong as a coffee flavor.
