This unroasted, semioxidised tea is also known as Jin Xuan, and it's commonly known as the milk oolong varietal. So this is named a milk oolong because of the type of tea this is rather than because of its flavour.

I steep this the lazy, Western way: one teaspoon per cup, 180°, two minutes. It smells brilliantly sweet; creamy, mineral, and vegetal. The flavour is a beautiful blend of mineral and cream with an aftershot of steamed spinach and a hint of pine. It's an interesting mix, but it's balanced. The oily texture coats the mouth and leaves a full aftertaste that's almost cloying in its creaminess.

My three-minute second steep is milder. All the flavours are still there, though it doesn't coat the mouth, and it's more mineral and spinach than milk. By steep three, this is mostly mineral and very simple. I get a total of five steeps, my usual for oolongs of this calibre. This tea has a lot of classic flavours that are put together in a new and interesting way, and it makes for a surprisingly unique cup.

— To purchase T-oolongtea.com Lishan Hong Xiang Milk Oolong Tea, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.

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