The Imperial Nai Xiang Oolong Tea, also called Milky Oolong for its characteristic aroma of milk and caramel, is special and unique, as its sweet aroma is given by the minerals in the soil where it originally grows, together with the temperature difference between day and night in high mountains. This version is lightly flavored, to further enhance the creamy notes of the tea. The large firmly rolled leaves have a seductive and sweet fragrance of cream and caramel. The flavor is soft, with milky and floral notes. The leaves of Imperial Nai Xiang Milky Oolong have the classic rolled shape typical of low-oxidation oolongs, in this case looser and irregular and of rather small size. The colors range from dark green to moss green, with numerous shades between ochre and light brown corresponding to the veins of the leaves. Once infused, they open quite quickly, releasing intense aromas: the vegetal hints are barely perceptible, while milky and buttery notes of extreme sweetness are clearly felt, followed by a delicate floral note that, especially in gaiwan, increases infusion after infusion. The liquor in the cup is golden, rich and very bright. The first infusion of Imperial Nai Xiang Milky Oolong is very sweet and creamy, with notes of condensed milk, butter, butter cookies, and white sugar. At the finish, a light floral note provides freshness. With the second infusion, these floral notes emerge more distinctly, releasing hints of white flowers like magnolia and wisteria. A slight citrus and barely astringent note is felt on the sides of the tongue, quickly replaced by sweet and intense notes of cream and crème caramel. With the third infusion and thereafter, the floral notes remain while the citrus hint nearly disappears. A very slight note of freshly cut grass appears, followed by enveloping but more measured notes of milk and pastry cream. At the first sip, the Imperial Nai Xiang Milky Oolong tea highlights its floral nature with notes of white flowers like magnolia, jasmine, and lily of the valley, followed by notes of tropical flowers like monoï. Sweet and milky hints characterizing this cultivar follow, such as butter, condensed milk and milk and honey. A note of caramelized almond emerges at the finish and a very slight note of lemon peel, fresh and pleasant. The body is definitely dense and oily, with almost no astringency, while the persistence is long, milky and floral, overall rather fresh and very soft on the palate. Place of origin: High mountains in Fujian province, China. The strong milk hint of Nai Xiang Milky Oolong is not always natural, but is sometimes added through flavoring. The most common method of flavoring the leaves to enhance their characteristic butter flavor consists of infusing or steaming them with milk before roasting. However, this type of tea is variably endemic, and a similar contribution to the taste can be produced by extra oxidation. Preparing Milky Oolong Tea We recommend using ceramic or porcelain accessories. Rinse the cup and teapot with hot water. For a traditional Chinese preparation (gong fu cha), fill the gaiwan or small teapot with 1/4 or 1/3 of tea leaves, or with 5 g of tea leaves for every 150 ml of water if you are not using a porous clay teapot. Perform a brief rinse of the leaves with water at 85°C, then steep the leaves for 40 seconds. Gradually increase the duration of subsequent infusions by 10 seconds. For a Western-style preparation, we recommend using 3 g of tea leaves for every 200 ml of water and steep the leaves with water at 85°C for 3 minutes. Gradually increase the duration by 30 seconds if you wish to make more infusions. Storage: it is recommended to store Nai Xiang Milky Oolong tea in a cool, dry, and dark place.
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The Imperial Nai Xiang Oolong Tea, also called Milky Oolong for its characteristic aroma of milk and caramel, is special and unique, as its sweet aroma is given by the minerals in the soil where it originally grows, together with the temperature difference between day and night in high mountains. This version is lightly flavored, to further enhance the creamy notes of the tea. The large firmly rolled leaves have a seductive and sweet fragrance of cream and caramel. The flavor is soft, with milky and floral notes. The leaves of Imperial Nai Xiang Milky Oolong have the classic rolled shape typical of low-oxidation oolongs, in this case looser and irregular and of rather small size. The colors range from dark green to moss green, with numerous shades between ochre and light brown corresponding to the veins of the leaves. Once infused, they open quite quickly, releasing intense aromas: the vegetal hints are barely perceptible, while milky and buttery notes of extreme sweetness are clearly felt, followed by a delicate floral note that, especially in gaiwan, increases infusion after infusion. The liquor in the cup is golden, rich and very bright. The first infusion of Imperial Nai Xiang Milky Oolong is very sweet and creamy, with notes of condensed milk, butter, butter cookies, and white sugar. At the finish, a light floral note provides freshness. With the second infusion, these floral notes emerge more distinctly, releasing hints of white flowers like magnolia and wisteria. A slight citrus and barely astringent note is felt on the sides of the tongue, quickly replaced by sweet and intense notes of cream and crème caramel. With the third infusion and thereafter, the floral notes remain while the citrus hint nearly disappears. A very slight note of freshly cut grass appears, followed by enveloping but more measured notes of milk and pastry cream. At the first sip, the Imperial Nai Xiang Milky Oolong tea highlights its floral nature with notes of white flowers like magnolia, jasmine, and lily of the valley, followed by notes of tropical flowers like monoï. Sweet and milky hints characterizing this cultivar follow, such as butter, condensed milk and milk and honey. A note of caramelized almond emerges at the finish and a very slight note of lemon peel, fresh and pleasant. The body is definitely dense and oily, with almost no astringency, while the persistence is long, milky and floral, overall rather fresh and very soft on the palate. Place of origin: High mountains in Fujian province, China. The strong milk hint of Nai Xiang Milky Oolong is not always natural, but is sometimes added through flavoring. The most common method of flavoring the leaves to enhance their characteristic butter flavor consists of infusing or steaming them with milk before roasting. However, this type of tea is variably endemic, and a similar contribution to the taste can be produced by extra oxidation. Preparing Milky Oolong Tea We recommend using ceramic or porcelain accessories. Rinse the cup and teapot with hot water. For a traditional Chinese preparation (gong fu cha), fill the gaiwan or small teapot with 1/4 or 1/3 of tea leaves, or with 5 g of tea leaves for every 150 ml of water if you are not using a porous clay teapot. Perform a brief rinse of the leaves with water at 85°C, then steep the leaves for 40 seconds. Gradually increase the duration of subsequent infusions by 10 seconds. For a Western-style preparation, we recommend using 3 g of tea leaves for every 200 ml of water and steep the leaves with water at 85°C for 3 minutes. Gradually increase the duration by 30 seconds if you wish to make more infusions. Storage: it is recommended to store Nai Xiang Milky Oolong tea in a cool, dry, and dark place.
