Description

Milk oolong is made from young buds and upper leaves of the tea plant. First, the leaves are withered to allow part of the moisture to evaporate and to begin slight oxidation. They are then carefully rolled and left to rest for partial fermentation. Afterwards, the leaves are lightly roasted or heated to stop oxidation and give the tea a creamy, delicate flavor. Finally, they are dried and shaped into thin leaves or pearl-like forms that unfurl during infusion.