Nov 26
Jamie’s Teaview Snapshot
 | "If I had ordered this tea expecting a creamy milk oolong, I would have been disappointed."
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This twisted and rolled oolong is springy green and jade in color, with a little bit of stem clearly visible to each wound leaf. The little bit of stem allows you to hold each piece in your fingertips so that it looks a little like a fat little shamrock all twisted up and with a lightly vegetal scent.Using 190 degree water and an infuser pot, I brewed this tea using a ratio of one tablespoon to 8 ounces of water. I steeped for three infusions of two, two and three minutes respectively.
The liquor is pale golden green, very attractive and benign. The sweet vegetal odor has just a hint of toastiness to it which gives the tea a grainy kind of complexity. The flavor is extremely mild with sweet and lightly vegetal notes prevailing.
While this is described as a milk oolong, I really couldn't discern any hints of creaminess or milkiness to the tea. It's not comparable in any way to other milk oolongs that I've tried. I did find that the flavors developed as the tea cooled with more vegetal flavors developing a bit and a sweet undercurrent making itself known. Throughout my drinking, this tea remained a mild and subtle tea.
For myself, I would choose a tea like this when I desired a pure, plain tasting tea with a very light flavor profile. It would be excellent for quiet, reflective days or when recuperating from stress or observing a fast or what have you. The taste is very mild and pure.
I was cautious with my brewing of this tea but truly noted nothing in it to indicate that this was a milk oolong. I don't think I would recommend it highly in that regard. Even given that there are some milk oolongs out there whose honesty in flavoring is dubious, creaminess is a component of many oolongs, and I really didn't sense it here at all. If I had ordered this tea expecting a creamy oolong, I would have been disappointed.
— To purchase Naivetea Golden Lily Oolong, or for more specific information on ingredients or the story behind this particular blend, click here to go directly to the manufacturer's web site.
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May 8th, 2010 at 3:39 pm
I find that milk oolongs don’t come out all that milky unless they are brewed in a concentrated way like a gaiwan.
May 9th, 2010 at 8:59 am
Nicole: Try our Milk Oolong and you find the creamiest taste whether you make it gaiwan or traditional. Ask Lynn if you want to confirm that!
May 9th, 2010 at 12:26 pm
Nicole-
will try that prep next time, thanks!