Milky Oolong

Oolong deliciously milky and sweet
Oolong from Thailand with delicious milky flavours and wonderfully rich notes.
In stock

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  • Infusion Time 5'

  • Quantity 6g / 30cl

  • Temperature of infusion 95°C - 200°F

  • Time of the day All day long, Evening


A Taiwanese community has been growing tea for a number of decades in the village of Mae Salong in Northern Thailand. Planted using Taiwanese tea bushes, the gardens produce remarkably good Wu Long (oolong).

Resembling the Taiwanese Jin Xuan often used to make Dong Ding with delicious milky flavours, this cultivar produces excellent results. Wonderfully rich.


  • Origin:
  • Thailand
  • Tea colour:
  • Oolong tea

Suggestion of preparation

To prepare hot tea :

Take 6 g of tea leaves per 30 cl of water and heat to 95°C. Leave to infuse for 5 minutes.

To prepare iced tea:

Take 16 g of tea leaves per litre of water at room temperature, leave to infuse for 45 minutes, remove the leaves and leave in a chilled area.

To prepare latte tea:

Steep 8g in a mixture of 25cl of water at 95°C and 25cl of hot milk for 5min.

Find out more about the latte preparation.

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