Milk Oolong Plombir, Fujian, A, spring 2025

Milk oolong from Tea Mail with a distinct aroma of creamy ice cream.

Large, green-yellow leaves twisted hemispherically. The aroma of dry tea is bright and creamy, with pronounced herbal notes. Caramel-waffle notes emerge as it warms.

The infusion is clear, light green, and quickly turns yellow when exposed to air. The flavor is rich, sweet, and milky-creamy, lasting long, fading into a fresh, tart floral-lemon note as it steeps. The aftertaste is refreshing, with a hint of acidity and herbal undertones.

This tea is refreshing, harmonizing, and uplifting. It's perfect for those just beginning to explore Chinese tea.

How to brew

Steaming

• Teaware: glass or porcelain teapot, gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 5 g per 100 ml of water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 4-5 infusions.

Infusion method

• Teaware: glass or porcelain teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 3-5 g per 500 ml of water

Infuse for 3-4 minutes.

The flavor remains consistent over 2 infusions.