The well-known oolong tea (English oolong), in Russia there is the name "red tea", but in China, it is called "turquoise" or "blue-green").
The appearance and characteristics of Oolong Tea strongly depend on the technology and the specific oxidation state (oxidation lasts from two to three days, reaching 30-70%), but all oolongs have a very characteristic taste that does not allow them to be confused with any other types of teas.
Milk oolong, or in Chinese Nai Xiang Jin Xuan, belongs to the flavored Taiwanese oolongs.
The History of Oolong Tea
Over the years, many myths and legends about its origin have developed around oolong tea. For example, that the bushes of milk oolong are sprayed with caramel syrup, dried leaves are dipped in fresh pineapple juice and even the leaves are steamed in milk. But the most popular are two versions.
- The first says that the bush of this tea is doused with milk, and its roots are covered with a handful of rice husks. This is how the tea acquires its delicate aroma and creamy, milky taste.
- The second version is more ancient, it tells about the unrequited love of the Heavenly Comet and the Moon. The Moon loved the Comet, but the Comet fell in love with the Sun and flew away to him. So the moon left alone was sad. At that moment it became very cold on the ground and a strong wind was raging. The next morning, the workers collecting the tea discovered its wonderful aroma.
Of course, the story of its origin is much simpler. In 1980, a Taiwanese scientist developed the oolong tea variety, which has a subtle milky flavor. And they named it the Golden Flower. It was exported to neighboring countries, where tea was in great demand, but the buyers did not have enough aroma and taste, and they demanded to make it richer. Of course, the scientist did not succeed, so the tea was improved with the help of ordinary artificial flavors.
It is worth noting that in Taiwan itself, this tea is practically not drunk, but is sent for sale to other countries.
Translated from Chinese, Milky Oolong means Fire Flower. This tea has a delicate milky taste, which many people are so fond of. Today this tea is not a curiosity, and many restaurants and cafes offer it on their menu, and this variety can be purchased at any tea store at a price that suits you.
How is this Tea Brewed?
To brew the oolong, first, boil the kettle. Prepare dishes (preferably porcelain or earthenware). We pour boiling water over the vessel in order to eliminate extraneous odors. Pour boiling water and drain. We do this operation again. One teaspoon of oolong is required for 150 milliliters of water.
We put tea in a bowl and fill it with water (the water temperature should be about 80-90 degrees). We soak the tea for about 2-5 minutes and let the taste and aroma unfold. The leaves of this tea are twisted in such a way that, when brewing them, it is impossible to come off, watching how each leaf blooms and saturates the water with a pleasant warm color.
Milk oolong can be brewed about seven times and will not lose its flavor. It is worth drinking it at lunchtime or in the evening. After all, this variety in its taste is in no way inferior to ice cream or any other sweets.
How long I can store Milk Oolong tea?
Oolong can be stored for about a year. After opening the pack, it is better to throw it away within 2-4 weeks.
Allow milk oolong tea to reach room temperature before putting it in the fridge. This will help maintain the flavor.
When storing milk Oolong Teas that have been cooled or iced, wrap them up with an insulation material such as plastic wrap. Make sure that there is no direct contact between the insulation material and the tea.
Milk will curdle over time when exposed to hot temperatures; hence remember to keep milky cold drinks out of the sunshine for a prolonged period of time. The milk will turn sour after being exposed to heat altogether. Remember not to leave room temperature milky tea in the fridge for a long period of time.
Conclusion
Milky Oolong Tea is a tea that has been brewed with the leaves of Camellia Sinensis and infused with milk. The story about how this type of tea came to be is unclear, but it's one thing for sure: Those who drink it are in love! In Taiwan itself, Milky Oolong isn't drunk much; but exported to other countries where its popularity continues to rise. This variety can be found at restaurants or cafes on menus as well as being sold at any local teashop. There are two ways you can brew your own cup of mouthwatering iced oolong: by steaming the bush until it becomes soft before adding rice husks overtop OR boiling water twice and then pouring hot water over top. The milk oolong tea should be sweetened to taste.
Appease your taste buds, give it a freshening flavor of Lemon Green Oolong Tea, Golden Pineapple Oolong Tea, Peach Oolong Tea, and much more!