Milk oolong, like most green teas, is a heritage from China. It was there that tea plantation owners learned to provide the traditional taste and aroma of green tea with a milky aftertaste.
It is necessary
- - 7-15 grams of milk oolong;
- - boiling water;
- - a cup;
- - sieve, coffee press or clay teapot.
Instructions
Step 1
Pour in an amount of tea equal to the number of servings, approximately 7 g per cup. The best way to brew milk oolong is a clay teapot with a tight lid. A sieve and a coffee press also allow you to brew milk oolong, but in this case the first brew will be the most intense, and the number of repeated brews will be significantly reduced.
Step 2
Bring water to a boil and let cool for 1 minute. To do this, just open the lid of the teapot or pour water into a glass. Milk oolong tea leaves are very delicate and break open quickly, so boiling water can reduce the number of re-infusions that this drink is so prized for.
Step 3
Pour 250 g of water over a kettle, coffee press or a cup with a sieve. Let it brew for 30 seconds. This is the optimal time to wash off excess dust and remove the most intense enzymes from the tea leaf. After that, the first infusion must be drained.
Step 4
Refill the tea leaves with 250 g of water and let sit for 30 seconds. Milk oolong, like all Chinese teas, should be consumed after the first brew has been cleansed. It is important to remember that milk oolong should not be drunk with sugar and should not be supplemented with honey, jam or other sweets. Also, tea drinking in the Chinese sense should not be accompanied by food: cakes, pastries, pies.
Step 5
Make sure that all the water from the teapot from the second infusion is completely drained. Milk oolong has an intense flavor and aroma that can be easily removed with water after prolonged contact.
Step 6
Pour the third portion of water over the brew. Quality tea can be brewed 3 to 10 times. Each subsequent brew should be infused 5 seconds longer than the previous one. So, each infusion is saturated with tea aroma and taste.
