Taiwan Milk Oolong: A Creamy, Buttery Favorite | Happy Lucky's Teahouse

Hello, tea lovers. I'm George, the Chief Leafster here at Happy Lucky's Tea House. Our tasting today is going to be from Taiwan. We're going to drink some Golden Milk Oolong. What's interesting about this tea is that it's grown at lower elevations in Taiwan, but it takes a certain weather event to bring out the creaminess and the milkiness in the flavor. It needs to have a nice cold evening and then warm in the morning. That brings out the sugars that we get to taste that give it its name and its flavor. So you can see the leaves, it's kind of a pellet style, medium oxidized, probably less than 50%, nice and green in there. Get that going for us. And like always, I preheated this cute little gung fu setup. Comes with two teacups and we'll just let it go in there, gung fu style. Why is it called Milk Oolong? Well, the flavor, when we get to that point, it has a kind of a milky, creamy flavor to it and aroma, almost buttery-like and cream-like, and that's kind of how it gets its name. So it needs to go a little bit longer. That's one of the fun things about gung fu is you can smell the aroma on, it's captured on the lid, helps figure out when the brew's ready. It needs a little bit longer. We used about a 190 degree water to start with. We're aiming for about 45 seconds, steep time. And I think we used about a teaspoon today in this little gung fu set. It's probably about ready. A little hard to see the color of the liquor with this cup, but it's pretty light, but it's going to be packed with flavor. You know, it almost smells like buttered popcorn in a good way. Oh yeah. The butteriness, the creaminess just hits you right up front. And one of the fun things about this is that it's going to linger. And with these leaves really tightly rolled here, you're going to get lots of good steepings. Short steep times like this, you're going to get probably four to five steepings out of there. I didn't get all the, I ran out a little bit of red cup space. You can try this at home if you want, but there, look at those leaves. Still really tightly balled, man, four to five steepings out of there. And great for sharing with friends and just super delicious, lightly oxidized, buttery, creamy, milky. And if you're out and you find some milk oolong and it's really, really inexpensive, most likely they're using flavoring agents to make that milkiness and creaminess. That's not what we have here. This is the true cream milk oolong. So come get yourself some, it's enjoyable.