"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.

i got into tea this year and i have 35 teas at home, trying them all.
this tea is a winner for me, like a stronger yunnan needles white tea,
more green, but still delicate in flavour.

i can't get over the aroma, if as you say it is natural, then this
shows how tea making is such an art form. to be able to have such a
wide variety of pleasures from a leaf, smell, visual, taste, mouth
feel, speaks of the artristry and history involved.

even with the price, given 5 steepings at least, it is still 10cents a
cup or less.