The Oolong Imperial Nai Xiang, also known as Milky Oolong for its characteristic milk and caramel aroma, is special and unique. Its sweet aroma is given by the minerals in the soil where it grows, along with the temperature difference between day and night in the high mountains. This version is slightly flavored to further enhance the creamy notes of the tea. The large leaves, firmly rolled, have a seductive and sweet fragrance of cream and caramel. The flavor is soft, with milky and floral notes. The leaves of the Imperial Nai Xiang Milky Oolong have the classic ball shape typical of low oxidation oolongs. In this case, they are looser, irregular, and quite small in size. The colors range from dark green to moss green, with numerous shades between ochre and light brown. Once infused, they open quickly, releasing intense aromas: the vegetal scents are barely perceptible, while the milky and buttery notes of extreme sweetness are clearly felt, followed by a delicate floral note that, especially in gaiwan, increases infusion after infusion. The liquor in the cup is golden, rich, and very bright. The first infusion of the Imperial Nai Xiang Milky Oolong tea is very sweet and creamy, with notes of condensed milk, butter, butter cookies, and white sugar. At the end, a light floral note adds freshness. With the second infusion, these floral notes emerge more, releasing scents of white flowers like magnolia and wisteria. A light citrus note and barely astringent feeling on the sides of the tongue is then felt, quickly replaced by the sweet and intense notes of cream and crème caramel. With the third infusion and those that follow, the floral notes persist, while the citrus scent almost entirely disappears. A very slight note of freshly cut grass appears, followed by enveloping but more measured notes of milk and pastry cream. In western style, the Imperial Nai Xiang Milky Oolong tea brings out its floral nature with notes of white flowers such as magnolia, jasmine, and lily of the valley, followed by notes of tropical flowers like monoi. Sweet and milky scents follow, like butter, condensed milk, and milk and honey. A note of caramelized almond emerges at the end, along with a very slight note of lemon zest, fresh and pleasant. The body is decidedly dense and oily, with virtually absent astringency, while the persistence is long, milky, and floral, overall quite fresh and very soft on the palate. Place of origin: high mountains in Fujian province, China. The milk scent of the Nai Xiang Milky Oolong is not always natural, but sometimes it is added through flavoring. The most common method to flavor the leaves is to infuse or steam them with milk before roasting. This quality of tea is variably endemic, and a similar contribution to taste can be produced by an extra oxidation. Ingredients: oolong tea, flavors. Preparation: it is recommended to use ceramic or porcelain accessories. Rinse the cup and teapot with hot water. For a traditional Chinese preparation (gong fu cha), fill the gaiwan or small teapot with 1/4 or 1/3 of tea leaves, or with 5 g of tea leaves for every 150 ml of water if not using a porous clay teapot. Perform a brief rinse of the leaves with water at 85°C, then let the leaves steep for 40 seconds. Gradually increase the duration of the subsequent infusions by 10 seconds (40 - 50 - 60 seconds...). For a western-style preparation, use 3 g of tea leaves for every 200 ml of water and let the leaves steep with water at 85°C for 3 minutes. Gradually increase the duration by 30 seconds if more infusions are desired. Storage: it is recommended to store the Nai Xiang Milky Oolong tea in a cool, dry, and dark place.
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The Oolong Imperial Nai Xiang, also known as Milky Oolong for its characteristic milk and caramel aroma, is special and unique. Its sweet aroma is given by the minerals in the soil where it grows, along with the temperature difference between day and night in the high mountains. This version is slightly flavored to further enhance the creamy notes of the tea. The large leaves, firmly rolled, have a seductive and sweet fragrance of cream and caramel. The flavor is soft, with milky and floral notes. The leaves of the Imperial Nai Xiang Milky Oolong have the classic ball shape typical of low oxidation oolongs. In this case, they are looser, irregular, and quite small in size. The colors range from dark green to moss green, with numerous shades between ochre and light brown. Once infused, they open quickly, releasing intense aromas: the vegetal scents are barely perceptible, while the milky and buttery notes of extreme sweetness are clearly felt, followed by a delicate floral note that, especially in gaiwan, increases infusion after infusion. The liquor in the cup is golden, rich, and very bright. The first infusion of the Imperial Nai Xiang Milky Oolong tea is very sweet and creamy, with notes of condensed milk, butter, butter cookies, and white sugar. At the end, a light floral note adds freshness. With the second infusion, these floral notes emerge more, releasing scents of white flowers like magnolia and wisteria. A light citrus note and barely astringent feeling on the sides of the tongue is then felt, quickly replaced by the sweet and intense notes of cream and crème caramel. With the third infusion and those that follow, the floral notes persist, while the citrus scent almost entirely disappears. A very slight note of freshly cut grass appears, followed by enveloping but more measured notes of milk and pastry cream. In western style, the Imperial Nai Xiang Milky Oolong tea brings out its floral nature with notes of white flowers such as magnolia, jasmine, and lily of the valley, followed by notes of tropical flowers like monoi. Sweet and milky scents follow, like butter, condensed milk, and milk and honey. A note of caramelized almond emerges at the end, along with a very slight note of lemon zest, fresh and pleasant. The body is decidedly dense and oily, with virtually absent astringency, while the persistence is long, milky, and floral, overall quite fresh and very soft on the palate. Place of origin: high mountains in Fujian province, China. The milk scent of the Nai Xiang Milky Oolong is not always natural, but sometimes it is added through flavoring. The most common method to flavor the leaves is to infuse or steam them with milk before roasting. This quality of tea is variably endemic, and a similar contribution to taste can be produced by an extra oxidation. Ingredients: oolong tea, flavors. Preparation: it is recommended to use ceramic or porcelain accessories. Rinse the cup and teapot with hot water. For a traditional Chinese preparation (gong fu cha), fill the gaiwan or small teapot with 1/4 or 1/3 of tea leaves, or with 5 g of tea leaves for every 150 ml of water if not using a porous clay teapot. Perform a brief rinse of the leaves with water at 85°C, then let the leaves steep for 40 seconds. Gradually increase the duration of the subsequent infusions by 10 seconds (40 - 50 - 60 seconds...). For a western-style preparation, use 3 g of tea leaves for every 200 ml of water and let the leaves steep with water at 85°C for 3 minutes. Gradually increase the duration by 30 seconds if more infusions are desired. Storage: it is recommended to store the Nai Xiang Milky Oolong tea in a cool, dry, and dark place.
