Have you ever heard of Milky Oolong? In China, they call it Nai Xiang, which translates to something like “milk aroma.” It is a soft, creamy tea, ideal for those who enjoy comforting infusions that remain on the palate.
If you want to know more about Milky Oolong, including how it was born, how it is prepared and all its secrets, keep reading!
What is Milky Oolong?
As its name suggests, we are talking about a blue tea (oolong) with a certain dairy flavor. This does not mean that it is mixed with milk or other dairy products, such as cream, but simply that it is flavored during the manufacturing process.
History and elaboration of Milky Oolong
Legend has it that many years ago, the moon fell in love with a comet but it crashed into Earth. The moon became so sad that she sent a wave of cold to the place where her love had crashed.
When the tea pickers went to work the next day, they found that the leaves were at a very low temperature, almost frozen. They collected and fermented them, eager to see what flavor they would get.
Such was their anxiety that they cut the process in half, which is why Milky oolong is a semi-fermented tea.
Now, beyond the legends, we know that this variety of tea is produced in the province of Fujian, in China, in small quantities, since its elaboration is carried out manually.
After the leaves are harvested, withered and briefly fermented, they are subjected to a steam cooking process while still wet. However, in this case, the steam is released from a mixture of milk and water heated over a fire.
In this way, “the green is killed” (oxidation is stopped) and, in turn, creamy notes are given to the tea. Once cooked, an action that helps preserve the deep green of the leaves, they are hand-rolled into balls and subsequently dried.
This special treatment gives the leaves a very particular aroma and flavor. Thus, Milky oolong was born, a curious blue tea with a delicious flavor.
The taste of milky oolong
This tea stands out for its personality. It has a sweet and floral flavor, where orchid touches stand out, with a creamy texture on the palate. It is striking that when you swallow the infusion you feel some fresh notes reminiscent of herbs. Without a doubt, Milky Oolong is a special tea, perfect for large teapots.
How to make the perfect cup of Milky oolong
As is often the case with tea, there is no unanimous opinion on the best way to prepare Milky Oolong. Some experts suggest heating the water and submerging the leaves for 10 to 15 seconds before starting the actual infusion. Thus, the leaves would be prepared to release all their flavor, aromas and properties.
However, other experts insist that this is not necessary. Our recommendation is that you try with the previous soaking and without it, and then choose the version that you liked the most because, as we have already told you, your cup of tea has to be perfect for you, beyond what the experts explain. specialists.
Pay attention to these recommendations:
- Heat the water to 80ºC. It is very important that you use a thermometer (if you have one) to avoid burning the leaves. If you use water that is too hot, the leaves can give off too much tannin and make the brew bitter.
- Put out the fire.
- Incorporate the Milky Oolong leaves, following the manufacturer’s instructions regarding quantities.
- Infuse for 3 minutes.
- Strain and serve.
Keep in mind that Milky Oolong is a tea with a creamy flavor reminiscent of milk, so it is not recommended to add milk to the infusion. As it has a sweet taste, it would not be advisable to add sugar or honey so as not to mask its true nuances.
Note: We recommend removing the leaves carefully as they can be reinfused up to three times. Of course, the second and third infusions will lead to lighter drinks.
Dare to taste the Milky Oolong. You will fall in love with a unique and different flavor, hardly comparable to any other infusion you have tried.