Taiwan's Cultivar No. 12, developed in the 1980s for its natural creamy, milky aroma. The milky character is intrinsic to the cultivar, not an additive. Most 'milk oolong' on the mass market is conventionally grown tea sprayed with flavouring compounds after processing.
Tasting Notes
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Origin
Nantou, Taiwan, Taiwan
Plant
Land
800–1,200m
Craft
Spring / Winter harvest. Light oxidation, minimal roast, ball-rolled.
Brewing
GongfuAdd 5s each steep · 6-8 steeps
Timed for this tea
From the tea table
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