Of all Chinese tea, milk oolong is perhaps the most common in Europe and Russia. Those who decide to try milk oolong for the first time sometimes look for it among green tea. In fact, this semi-fermented tea is a cross between black and green.
The taste of milk oolong is delicate, light, caramel-creamy. And its mild aroma is simply impossible to forget. I must say that this taste does not even remotely resemble milk tea.
To recognize a counterfeit, it is important to know that the oolong leaves do not fold during fermentation.
Jin Xuan tea bush is the only one from which you can get real, genuine oolong tea. But often popular tea is made from other varieties, while the aroma is achieved by artificial means.
Milk oolong production
Special processing is the secret of the delicate aroma and delicate creamy caramel taste of the tea. Its leaves are soaked in special extracts. Those who have tried real milk oolong rarely remain indifferent to its taste.
But, unfortunately, more and more often artificial cheap substances are used in the role of flavoring agents, and in such cases the varieties of tea are chosen of low quality.
High quality milk oolong is processed only with natural flavors. Naturally, the price for such tea cannot be low. But even this does not guarantee the naturalness of the supplements. But if an inexperienced consumer tastes real tea, he will be able to distinguish it from a fake one in the future.
The benefits and properties of milk oolong
Real oolong tea has unique healing properties. So, it cleanses the body of toxins and toxins, improves the digestive system and hematopoiesis processes, lowers cholesterol, improves the condition of the skin and even helps in the treatment of cancer.
The result of the constant consumption of milk oolong is to improve the condition of the skin, cardiovascular system, and weight loss.
How to brew milk oolong
In order to fully enjoy the taste and aroma of tea, you should follow simple recommendations:
- First, the kettle is poured over with boiling water.
- 9 grams of tea leaves are placed on a half-liter teapot, which is filled with hot water.
- In order not to destroy the properties of the tea, do not heat the brewing water above 80 degrees.
- The water is immediately drained and used to rinse the cups.
- Then the kettle is filled with hot water again, infused for about three minutes.
Only after several brews does the milk oolong fully unfold. Each subsequent brew lasts 3 minutes longer. The maximum reasonable number of infusions is 6.
Porcelain dishes are best for storing this Chinese tea. It is better if it is kept separate from other types of tea.
