The Charm of Milk Oolong Tea: Exploring Aromatic Delights

Milk Oolong, also known as oolong tea, stands out as one of the most beloved Chinese tea varieties. Interestingly, many people refer to Milk Oolong when they say “oolong,” often unaware that oolong encompasses a wide range of teas with diverse flavors and aromas.

However, it’s Milk Oolong that often serves as the gateway to exploring the vast world of Chinese teas. As tea enthusiasts delve deeper into this captivating realm, they begin to distinguish the subtle aromas of white tea, the refreshing zest of green tea, the earthy notes of pu’erh, the fruity-floral bouquets of other oolongs, and the myriad of flavors and aromas available.

Milk Oolong, though, is where many start their journey because of its familiar, vibrant, and unassuming nature. It captivates from the first sip with its simplicity and homey, deliciously caramel-cream aroma, appealing to nearly everyone—even those indifferent to tea. Indeed, it’s likely that even those remotely acquainted with tea have heard of Milk Oolong.

The Secret of Milk Oolong’s Popularity

Firstly, its allure lies in its aroma. Reminiscent of condensed milk, a comforting childhood favorite, the aroma of Milk Oolong varies across different varieties. It may be complemented by nuances of pastry, vanilla ice cream, caramel, warm milk, and even iris flowers. Regardless, this aroma is pleasant, immediately evoking positive emotions and a desire to taste this delicacy. With the first sip, taste receptors are already primed for delightful sensations.

The taste of a good Milk Oolong is soft, rounded, subtly fresh, with hints of fresh cream and caramel. In essence, it delivers exactly what the taste buds anticipate—pleasure without stress or surprises. This tea is akin to a mother’s embrace, providing a sense of comfort, security, and tranquility, evoking memories of a happy and carefree childhood. Naturally, such emotions are universally pleasant, making Milk Oolong the first love of nearly every novice tea enthusiast.

The Mystery of the Milk Scent

Unfortunately, tea bushes aren’t watered with milk, tea leaves aren’t sprayed with pineapple juice during drying, and they certainly aren’t stored near dairy factories. And, to dispel any illusions, it’s not just unattached young women picking the leaves. That’s a joke.

The most common flavoring agent, known as Nay Xiang (Milk Fragrance), is a spirit-based solution found in 20-liter containers. It’s produced in Japan and Germany. Nay Xiang is added after the fermentation of tea leaves, just before heat treatment. Only 100 grams of flavoring agent are used per ton of tea leaves.

Other lower-quality flavoring agents also exist, thanks to our wonderful chemical industry. They vary in aroma nuances, such as caramel, iris, chocolate, and others. The intensity of flavoring is easily regulated, hence the richness and aroma of different Milk Oolongs can vary significantly.

The Origins of Combining Tea Aroma with Milk

Taiwanese tea breeders developed a tea variety with a subtle cream-caramel aroma.

Tea cultivar TTES-12 of the tea plant was created by the researchers of the Taiwan Tea Experimental Station in 1980 primarily for producing lightly fermented oolongs (known as blue-green teas) and was poetically named “Golden Flower” (Jin Xuan).

European tea buyers appreciated the tea but demanded a richer cream aroma and lower cost. Demand drives supply, so the Taiwanese had no choice but to resort to flavoring. It was later discovered that the cost of tea production could indeed be reduced by using simpler tea, as the delicate cream notes of Jin Xuan were overshadowed by the intense Nay Xiang aroma.

To be honest, artificial flavoring is typically applied to teas of intermediate quality. High-quality tea doesn’t need external aromas.

There are tea varieties with natural caramel notes in taste and aroma, such as the high-mountain Taiwanese Da Yu Ling. However, its taste is gentle, not assertive, and varies with each harvest, making it worthy of appreciation only by experienced connoisseurs. For commercial purposes, such tea is unsuitable, especially considering its typically high cost and limited production volumes.

How to Determine the Quality of Milk Oolong

Like any other tea, Milk Oolong can be of good or not-so-good quality.

Identifying Milk Oolong’s quality isn’t overly difficult—the Nay Xiang aroma shouldn’t be too intense, overpowering the tea’s own aroma entirely. The rolled leaves in dry form should be uniform in size and color, not dull. When brewed, the leaf should unfurl into large, intact leaves.

Consequently, the cost of good Milk Oolong will be higher, as it uses more expensive raw materials and quality flavoring agents.

Summary: To Drink or Not to Drink?

The idea of milk flavoring in oolong tea is neutral and doesn’t warrant prejudiced attitudes toward this tea. Especially when the flavoring agent aims to accentuate the tea’s merits rather than conceal its flaws.

Choose a good Milk Oolong and savor the warmth and homely comfort it brings!