Milch-Oolong

The floral notes come through so clearly on the first sip, and that creamy texture lingers just enough without being heavy. I’ve been brewing it Gongfu style and the leaves hold their character through several steeps, which makes the bag last way longer than I expected.

The roast level is spot on for me—medium enough to give it warmth but the florals from the highlands still come through clearly. Brewed a few cups over the weekend and the milky smoothness really does coat the tongue without tasting artificial.

I was a little skeptical about "milky" oolong, but the smoothness here is genuinely creamy without being sweet, and the floral undertones from the Fujian leaves come through on every steep. It's become my go-to afternoon cup.