Hey everyone, it’s your boy back again with another one of my little experiments. Today, I’m diving into the world of milk oolong tea. I’ve heard some buzz about it, and since I’m a big tea guy, I figured, why not give it a shot and see what the hype is all about?

So, first things first, I needed to get my hands on some milk oolong. I checked it out, which had a bunch of options.

After browsing for a bit, I found a decent-looking milk oolong from a seller with good ratings. I placed my order and waited like an eager beaver for my tea to arrive. When it finally did, I wasted no time and immediately prepped my teapot.

I’ve experimented with all sorts of teas, from delicate white teas to robust black teas. Each type has its own personality, and I’ve found that the type of milk you use can make or break the experience. Lighter teas, like some oolongs, seem to vibe better with a splash of semi-skimmed or even a dairy-free milk. Whole milk can sometimes overpower the more subtle notes.

I heated up some water to around 195°F (that’s about 90°C for my metric friends). This is pretty much the sweet spot for oolongs, at least in my experience. While the water was heating, I took a moment to appreciate the tea leaves. They were tightly rolled, and even before brewing, I could catch a whiff of that creamy, buttery scent that milk oolong is famous for.

Once the water was ready, I gave the leaves a quick rinse, then let them steep for about 3 minutes. I usually go for a shorter steep on the first infusion to really get a sense of the tea’s natural flavor. As it steeped, the water turned a beautiful golden color, and that creamy aroma filled my kitchen. It smelled amazing, I gotta say.

First Tasting: No Milk

I poured myself a cup and took a sip. Wow. The taste was incredibly smooth, with a natural sweetness and that signature buttery, milky flavor. It was like drinking a dessert, but without any of the guilt. I was already impressed, but I knew the real test was coming.

Adding Milk

Now, for the milk. I opted for some semi-skimmed, just a small splash, because I didn’t want to drown out the tea’s natural flavors. I took another sip. The milk definitely added another layer of creaminess, but I felt like it also muted some of the tea’s unique qualities. It was good, don’t get me wrong, but I think I preferred it without milk, maybe a darker oolong will match better with milk.

So, what’s my final verdict? Milk oolong tea is definitely worth trying. It’s a unique and delicious tea that’s perfect for those who enjoy a naturally sweet and creamy flavor.

Would I add milk to it again? Probably not. I think this tea shines best on its own. But hey, that’s just my personal preference. If you’re a milk-in-your-tea kind of person, you might love it. That’s the beauty of tea, right? There’s no right or wrong way to enjoy it. It’s all about finding what you like and going with it.

Alright, folks, that’s it for my milk oolong tea adventure. I hope you enjoyed it. Until next time, happy sipping!