https://www.theteahaus.com/index.php?symbol=menu.htm&id=31293

i picked up this tea last week, the clerk said it was made with milk,
hence the name. the site does not state it is made with milk,

it does have a creamy mouth feel. it seems like it may be scented, as
there is a distinct smell and taste. reminded me of lightly jasmine
maybe.
the liquid is a warm, dark yellow, and i get many steepings. a very
interestin tea indeed. nice find.
i find the price varies widely for milk oolong.

anyone else have exposure to, or fav milk oolons ?

al

On Sep 8, 4:04 pm, sjone...@cogeco.ca wrote:

The Taiwan Tea Research Institue created the cultivar JinXuan with
milk fragrance nia xiang in the mid 80s. I was never aware the
mainland was using this cultivar but Fujian and Wuyi mountains are
just across the straits.

PS Peter at Red Blossom sells Taiwan milk tea as silk tea which is a
tradename.

Shen wrote:

"A milk infused oolong from Fujian, China. Each leaf cluster opens
when steeped, releasing a liquor that is unexpectedly light and smooth
for its richness. Rich creaminess reminiscent of buttered popcorn and
caramel"

http://www.redblossomtea.com/details.php?sec=anxi&item=51

by milk infused, do they mean prepared with milk? the clerk said it
was steamed in milk or something, leaving the creaminess. i thought he
may be wrong from their website at teahaus.
it is a nice tea i find
i had two infusions from 2g last night, today at work another 2
infusions with same leaves. the taste, colour and smell really stays
present after 4 steepings so far. the leaves do not look oxidized,
like a dark oolong. the liquid is a nice yellow.
i am gald i got the digi scales, cause the 2 g in the ceramic infuser
looked like nothing by volume, covered barely half the bottom of
infuser. by the 2nd steeping the leaf volume filled the infuser of
about 4-5 ounces volume.

Space Cowboy ix.netcom.com> writes:

Right, but make that *nai* xiang.

It's grown in Thailand, too.

/Lew

The store labeling Silk Oolong Formosa, Formosa Oolong Tea, (fa-120).
It is the creamy flavor of the tea, it has nothing to do with the
diary product. A lot of plants have a milk sap. I think the
Institute tried to reproduce this. It is an incredibly dense/heavy
tea. Every tea taste different mainly due to processing and
environmental locale even though Nigel at TeaCraft nixes the later.
It makes your gongfu pot runneth over.

Jim

sjone...@cogeco.ca wrote:

What next, sencha from Brazil.

Jim

Lewis Perin wrote:

This
http://www.aromateashop.com/store/index.php?act=viewProd&productId=9
is not this
http://www.aromateashop.com/store/index.php?act=viewProd&productId=85

Jim

This is one of the many ways merchants exaggerate reality to cheat
customers. If he did in fact say it was steamed in milk, he's trying
to pull one over on you; either that, or he doesn't know himself.
From the people I've talked with that do tea business in Taiwan, Nai
Xiang isn't exactly "natural". Matter of fact, I can hardly find it
from my sources anymore unless it comes from the mainland. Most of
the teas from Fujian are so adulterated, I simply won't drink them so
I wouldn't trust much about what they call "natural". There is that
type of tea they created in the 80s called Nai Xiang but it doesn't
seem very popular among the more serious tea drinkers in Taiwan or on
the mainland.

I hope they didn't make the "Nai Xiang" using milk formula...