Oolong al latte di Quangzhou

Steeped this at 190°F for three minutes and the creamy note really comes through without any added flavoring. You can tell it's the real thing from the Wuyi Mountains, not the artificially scented stuff that's everywhere now. Going through my second tin already.

I’ve been chasing a real Milk Oolong for years after too many fake, artificially flavored ones, and this one from the Wuyi Mountains finally delivers that soft, creamy sip with just a whisper of orchid in the finish. The leaves are so smooth on the palate that I catch myself brewing a second steep b

The creamy texture is genuinely there, not just a name—it’s so smooth on the palate with that soft orchid finish I kept going back for more. Steeped a few times and it held its gentle flavor each round.