Milk Oolong

Milk oolong, also known as Jin Xuan or "Golden Daylily" oolong, is a type of oolong tea that is known for its naturally creamy and smooth flavor profile. The tea gets its "milk" descriptor from the unique milky or creamy notes present in the taste, which are not added during processing but are a result of the tea plant's natural compounds.

Key features of milk oolong include:

1. **Creamy Texture:** The most distinctive characteristic of milk oolong is its creamy and smooth texture. When brewed, the tea can have a velvety mouthfeel, reminiscent of milk.

2. **Light Oxidation:** Milk oolong is typically a lightly oxidized oolong tea. The level of oxidation can vary, but it generally falls within the range of 10-20%, placing it between green and black teas.

3. **Floral and Fruity Notes:** In addition to the creamy flavor, milk oolong often exhibits floral and fruity notes. Some common descriptors include orchid, lilac, and a subtle sweetness.

4. **Origin:** Milk oolong is often associated with Taiwan, where it was developed and is commonly produced. The specific cultivar used for milk oolong is Jin Xuan, which was developed to enhance the tea's creamy characteristics.

It's worth noting that the "milk" flavor is natural and comes from compounds in the tea leaves, not from any additives. The taste can vary depending on factors such as the tea's origin, processing methods, and the specific Jin Xuan cultivar used. As with many oolong teas, milk oolong is best brewed with care, often using lower water temperatures and multiple infusions to bring out its nuanced flavors.