Okay, so the other day I was staring at my tea stash, and this whole “milk in oolong” idea popped into my head. I mean, I’ve put milk in black tea, green tea, even chai… but oolong? It felt weird, but I’m all about experimenting in the kitchen, so I went for it.

The Experiment Begins

First things first, I grabbed my favorite oolong. It’s a lightly oxidized one, kinda floral and fragrant. I figured a darker, more roasted oolong might be too strong with milk. I brewed a cup, nice and strong, just like I normally do.

The moment of truth… I poured in a splash of cold milk. Just a little, you know? Didn’t want to drown the poor tea. I gave it a good stir and watched the color change to a pale, creamy brown. I take a small sip.

• First sip: not bad.
• Second sip: still not bad.

It wasn’t a mind-blowing experience, but it wasn’t awful either. The milk definitely softened the oolong’s flavor, making it smoother and, well, milkier. The floral notes were still there, but they were playing a supporting role now, not the star of the show.

The Results

After finishing the cup, I felt, it is ok. If you like milk tea, you will like oolong tea.

So, would I do it again? Maybe. It’s not going to replace my usual way of drinking oolong, which is straight-up, no additions. But if I’m in the mood for something creamy and comforting, and all I have is oolong, I wouldn’t be opposed to adding a splash of milk. I am thinking about trying it with different types of oolong, and maybe even different types of milk. Almond milk oolong, anyone?

If you are curious, give it a try. Your experiment is more important.