Taiwanese Golden Lily Milk Oolong
Taiwanese Golden Lily Milk Oolong
Taiwanese Golden Lily Milk Oolong
Taiwanese Golden Lily Milk Oolong
Taiwanese Golden Lily Milk Oolong
Taiwanese Golden Lily Milk Oolong
Why this tea is so good

Taiwanese Golden Lily Milk Oolong Loose Leaf Oolong Tea

5 reviews
£19.99
(27p per cup)
514 in stock

An aromatic Taiwanese Oolong loose leaf tea with a smooth, creamy texture.

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Customer Reviews
4.4 Based on 5 Reviews
5 ★
60% 
3
4 ★
20% 
1
3 ★
20% 
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2 ★
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CE
04 January 2021
Catherine E.
United Kingdom United Kingdom

Outstanding

Left this unopened for a 12 months to let it mature a little more. I was slightly sceptical given the price and and proliferation of "Milk" Oolongs now on the market, many are very poor indeed and indicate "lactose" as a possible allergen - not a good sign. However this tea really lived up to my (very high) expectations. First brew is, as expected, a little "green", still very pleasing but subsequent brews bring out the mild, luxurious, caramel flavour. Sweet and nuanced, smooth and creamy, a rare and rewarding find.

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WB
17 December 2020
william B.
United Kingdom United Kingdom

Taiwanese Gold

If there was one tea I would recommend out of all the Rare Tea Co offerings it is Taiwanese Golden Milk Lily. The sweet fragrance of the first washes of it and the complex flavours of the later ones are quite amazing. I have often given it as a present and can think of no better example of just how amazing rare tea can be. Pure gold.

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R
22 September 2020
Ran

Update from 15th August

Since I first bought this I just left it in the tin for 3 months and it now taste lovely. It has a nice smooth mouth feel. Nice floral buttery notes - very pleasant. Do 4 stars now.

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R
15 August 2020
Ran

Okay

Good milky feel. Infusions 1-3 have rather heavy vegetal pea-shoot flavour and slight roasted note. This subsides by infusion 4 giving a more creamy oolong with balanced astringency and grip.

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LP
10 May 2020
Lynda P.

Lovely, lovely

Subtle but satisfying, milky and subtly sweet. This was my favorite of the oolong sampler, so will buy in 50g pouch. Buy this. Do not be fooled by other vendors (especially in the US) who sell Milk Tea (in BAGS with Milk flavouring... are you kidding me?) This Golden Lily Milk Oolong is the best- it is pure and the real deal.

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Tasting Notes

Sweet and grassy with soft floral notes leading to a deep verdant finish. Crafted from a rare cultivar renowned for it’s succulent, milky texture.

Quantity

Use 2 - 4g of tea per 150ml of water.

Temperature

For the optimum infusion wash the leaf with 100°C (212°F) water, then use the same (slightly cooled) water to infuse.

Time

Infuse for 1 - 2 minutes, tasting regularly.

Infusions

You can infuse this tea at least three times.  With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

27p per cup based on 2g of tea per 150ml of water and 3 infusions.

This tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing your loose leaf oolong tea in a gaiwan tea set. Using small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot can uncover countless flavours.

Use an inch of hot water at 100°C (212°F) to rapidly "wash" the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate.

Subsequent infusions are best made at high temperature but rapidly - just 20-30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.

You can also enjoy one teaspoon of leaves all day; coming back to the same pot and reinfusing it – but in this instance reheat the water to 90°C (194°F).

Here is a short video demonstrating how to get the most out of your precious oolong leaves with a gaiwan:

TAIWAN

Milk Oolong

Sourced from the rolling mountains of Taitung province, Southern Taiwan. This Oolong is from a rare varietal that is renowned for its unique, creamy softness and milky aromas. It is this characteristic that gives this tea the name Milk Oolong.

"The temperature was up in the 40s and my shirt felt like a fur coat. Wei, the young farmer, tall, bashful and funny, showed me around.  I imagine he is funny, although he didn’t speak a single word of English he laughed a good deal. His friend David translated for him. One of the barriers to export for farmers is finding a market and then communicating with that market. Farmers around the world are finding ways, at least this generation is.

Over long afternoons I spent hours on the farm watching the production.  Blunt fingered experts bound and unbound the leaves in muslin cloths; twisted them into tight bundles; pressed them between rolling iron plates; untwisted the cloth and released the leaves into drying machines; transferred the leaves to roasters; laid them out to dry; bound them again; rolled them; roasted them; exposed them, in an intricate dance that seemed to have no formal pattern.

The precise semi- oxidisation of the leaf, to reveal its most subtle, nuanced flavours was all done by smell and touch and feel. There was no measurement or timing, instead, the craft was instinctive understanding. Sometimes the tea went into the roasters for 20 seconds, sometimes 2 minutes. Sometimes the tea was laid out for days and sometimes for hours. All this was done by men who spent the spring season making tea and the summer and winter practising other trades: carpentry, engineering, farming on their own plots of land with other crops. The little plots of land are bound together; not just by their overlapping crops, but their skills and the manpower. One month a farmer might be cutting pineapples, the next picking and crafting tea. This was Pharaoh Sander’s playing intricately glorious free Jazz, rather than The Royal Philharmonic orchestra playing from sheet music."

Extract from Infused: Adventures in Tea

Oolongs lie in a category between green and black teas, occasionally called a blue tea. They are delicately crafted to the point where they reflect these two very different categories of tea and reveal their hidden subtleties.

According to legend, this oolong’s milkiness is the result of a sudden change in temperature during harvest time that occurs very infrequently.

The first time this temperature shift occurred was hundreds of years ago at a time when the moon fell in love with a comet as it was passing through the night sky. The comet passed by and then burned out and disappeared. The moon, in her sorrow, caused a great wind to blow through the valleys and hills, creating a sudden drop in temperature. The following morning, the tea harvesters went out to collect the fresh leaves and when the tea was processed, to their surprise, it had developed a unique milky characteristic, which they attributed to the motherly nature of the moon.

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