The Oolong Imperial Nai Xiang tea, also called Milky Oolong for its characteristic aroma of milk and caramel, is special and unique. Its sweet aroma is given by the minerals of the soil in which it grows, combined with the temperature difference between day and night in high mountains. This version is slightly flavored to further accentuate the creamy notes of the tea. The large firmly rolled leaves have a seductive and sweet fragrance of cream and caramel. The flavor is soft, with milky and floral notes. Perfect before and after practicing yoga, sports, and meditation. The leaves of the Imperial Nai Xiang Milky Oolong tea have the classic ball-shaped form typical of low-oxidation oolongs, in this case looser and irregular, and of rather small size. The colors range from dark green to moss green, with numerous shades between ochre and light brown corresponding to the veins of the leaves. Once infused, they open quite quickly, releasing intense aromas: the vegetal notes 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 Imperial Nai Xiang Milky Oolong tea is very sweet and creamy, with notes of condensed milk, butter, butter cookies, and white sugar. In the finish, a light floral note provides freshness. With the second infusion, these floral notes emerge more, releasing hints of white flowers such as magnolia and wisteria. Then a slight citrus and barely astringent note is felt on the sides of the tongue, replaced by the sweet and intense notes of cream and crème caramel. With the third infusion and the subsequent ones, the floral notes remain, while the citrus hint almost completely disappears. A very light note of freshly cut grass appears, followed by the enveloping but more measured notes of milk and pastry cream. At the first sip, the Imperial Nai Xiang Milky Oolong tea reveals its floral nature with notes of white flowers such as magnolia, jasmine, and lily of the valley, followed by tropical flower notes such as monoï. Sweet and milky hints that characterize this cultivar follow, such as butter, condensed milk, and milk and honey. A note of caramelized almond emerges in the finish and a very light note of lemon peel, fresh and pleasant. The body is decidedly dense and oily, with almost no astringency, while the finish is long, milky, and floral, overall rather fresh and very soft on the palate. This tea comes from high mountains in the Fujian province, China. The prominent milk note of the Nai Xiang Milky Oolong is not always natural but is sometimes added through flavoring. The most common method of flavoring the leaves to enhance the characteristic buttery flavor is to infuse or steam them with milk before roasting. However, this quality of tea is variably endemic, and a similar contribution to the taste can also be produced by extra oxidation. Discover all the benefits of Oolong tea. We recommend using 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 tea leaves, or with 5 grams of tea leaves for every 150 ml of water if not using a porous clay teapot. Briefly rinse the leaves with water at 85°C, then let the leaves steep for 40 seconds. Gradually increase the duration of subsequent infusions by 10 seconds. For a Western-style preparation, we recommend using 3 grams of tea leaves for every 200 ml of water and steeping the leaves with water at 85°C for 3 minutes. Gradually increase the duration by 30 seconds if you wish to make more infusions. It is recommended to store the Nai Xiang Milky Oolong tea in a cool, dry, and dark place.
The Oolong Imperial Nai Xiang tea, also called Milky Oolong for its characteristic aroma of milk and caramel, is special and unique. Its sweet aroma is given by the minerals of the soil in which it grows, combined with the temperature difference between day and night in high mountains. This version is slightly flavored to further accentuate the creamy notes of the tea. The large firmly rolled leaves have a seductive and sweet fragrance of cream and caramel. The flavor is soft, with milky and floral notes. Perfect before and after practicing yoga, sports, and meditation. The leaves of the Imperial Nai Xiang Milky Oolong tea have the classic ball-shaped form typical of low-oxidation oolongs, in this case looser and irregular, and of rather small size. The colors range from dark green to moss green, with numerous shades between ochre and light brown corresponding to the veins of the leaves. Once infused, they open quite quickly, releasing intense aromas: the vegetal notes 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 Imperial Nai Xiang Milky Oolong tea is very sweet and creamy, with notes of condensed milk, butter, butter cookies, and white sugar. In the finish, a light floral note provides freshness. With the second infusion, these floral notes emerge more, releasing hints of white flowers such as magnolia and wisteria. Then a slight citrus and barely astringent note is felt on the sides of the tongue, replaced by the sweet and intense notes of cream and crème caramel. With the third infusion and the subsequent ones, the floral notes remain, while the citrus hint almost completely disappears. A very light note of freshly cut grass appears, followed by the enveloping but more measured notes of milk and pastry cream. At the first sip, the Imperial Nai Xiang Milky Oolong tea reveals its floral nature with notes of white flowers such as magnolia, jasmine, and lily of the valley, followed by tropical flower notes such as monoï. Sweet and milky hints that characterize this cultivar follow, such as butter, condensed milk, and milk and honey. A note of caramelized almond emerges in the finish and a very light note of lemon peel, fresh and pleasant. The body is decidedly dense and oily, with almost no astringency, while the finish is long, milky, and floral, overall rather fresh and very soft on the palate. This tea comes from high mountains in the Fujian province, China. The prominent milk note of the Nai Xiang Milky Oolong is not always natural but is sometimes added through flavoring. The most common method of flavoring the leaves to enhance the characteristic buttery flavor is to infuse or steam them with milk before roasting. However, this quality of tea is variably endemic, and a similar contribution to the taste can also be produced by extra oxidation. Discover all the benefits of Oolong tea. We recommend using 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 tea leaves, or with 5 grams of tea leaves for every 150 ml of water if not using a porous clay teapot. Briefly rinse the leaves with water at 85°C, then let the leaves steep for 40 seconds. Gradually increase the duration of subsequent infusions by 10 seconds. For a Western-style preparation, we recommend using 3 grams of tea leaves for every 200 ml of water and steeping the leaves with water at 85°C for 3 minutes. Gradually increase the duration by 30 seconds if you wish to make more infusions. It is recommended to store the Nai Xiang Milky Oolong tea in a cool, dry, and dark place.
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