Fallow Milky Oolong Tea
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Our Milky Oolong Tea is 100% Organic, vegan and is grown in the Fujian Provence, China.
The Chinese Name is Nai Xiang Wu Long meaning ‘fragrant milk’ It has been said that the discovery of this type of tea was by a man named Wu Liang who after a long days tea picking was distracted by a deer...by the time he returned to his tea it had already started to oxidize. We like to think it was a Fallow deer.
The best water temperature for brewing our Milky Oolong Tea is between 85–95 degrees Celsius. This will produce a wonderfully golden brew with a fragrant aroma and a smooth milky aftertaste. The leaves are tightly curled and will unfold their tales upon brewing. Use 1 flat teaspoon of leaves for every 200 ml and depending on personal taste the tea can be steeped for up to 5 minutes however we find 1 – 2 minutes at 90 degrees is best. Our tea is the highest grade and can be steeped multiple times. Enjoy hot or cold.
Oolong tea is harvested from the Camellia Sinensis plant which is native to eastern Asia. All tea comes from the one plant however it is the processing that creates beneficial differences in styles. Oolong leaves are carefully plucked by artisans in order to leave most of the cell structure intact and then allowed to oxidize under controlled conditions. Oolong tea has a substantial amount of poly phenols, which are antioxidants that help fight cellular damage in the body. It has also been discovered that drinking Oolong tea is beneficial in increasing metabolism, reducing body fat, aiding digestion and has anti-ageing and anti-bacterial properties. Yixing (pronounced ee-shing) teapots are regarded the best for brewing Oolong teas. They are made from unique red or purple clay found only in the Jiangsu Provence. The teapots are left unglazed and the porous nature of the clay absorbs the oils of the tea. Dedicate a single flavour of tea to a specific Yixing teapot and in time this will add to the true aroma, colour and flavour of your unique brew.