Taiwanese Golden Lily Milk Oolong

5 reviews
Regular price £19.99
(27p per cup)

51 in stock

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

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Customer Reviews
4.4 Based on 5 Reviews
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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.

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.

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.

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.

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.

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
Taiwanese Golden Lily Milk Oolong
Taiwanese Golden Lily Milk Oolong

Tasting Notes

Sweet and grassy with soft floral notes leading to a deep verdant finish. Crafted from a rare cultivar renown 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.

TAIWAN

Milk Oolong

Origin & Craft

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.

The tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing the leaf in small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot. In this way you will uncover countless flavours.

Use an inch of hot water at 100 degrees 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 re-infusing it – but in this instance re-heat the water to 90°C (194°F).

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