Black tea Wulong Milky

Among teas capable of bringing a smile even before the first sip, Milky Wulong holds a unique place. Its name instantly evokes a sensation: the sweetness of milk, the caress of light cream. Yet, everything comes solely from the leaf, without additives or artifice, thanks only to precise expertise and a surprisingly bountiful nature.

The story of this tea begins in Taiwan, when researchers in the 1980s developed a cultivar designed to combine robustness, elegance, and aromatic roundness. From this research emerged the Jin Xuan cultivar, now renowned worldwide. Processed as a low-oxidation oolong, it spontaneously releases fragrances reminiscent of soft cream, warm milk, and delicate vanilla, as if the leaf held the memory of an original indulgence.

Jin Xuan flourishes today in several terroirs of Asia, but it is in the mountains of Anxi, in Fujian, that it finds a new lease of life. There, the consistent humidity, fertile soils, and traditional pearl rolling forge a clear, elegantly fruity liqueur with a supple and satiny texture.

Milky Wulong also possesses a precious quality: it's a delightful bridge between two worlds, a gateway tea for those who wish to move away from flavored teas without losing their sense of taste. Its naturalness is reassuring, its richness intriguing, and its smooth profile gently accompanies the transition to more nuanced, unflavored teas. Like an outstretched hand, it opens the way to the fascinating world of Chinese and Taiwanese oolongs, and then, further still, to green, white, and dark teas.

It belongs to the family of lightly oxidized oolongs, generally between 15 and 25%, a level that preserves the vegetal freshness while revealing the characteristic roundness of the Jin Xuan cultivar. The unique feature of Milky oolong lies in the cessation of fermentation with milk steam. This light oxidation softens the leaf, mellows the floral notes, and enhances its aromatic suppleness, without ever veering towards the woody hues of more mature oolongs. Thus, Milky oolongs display a characteristic deep green, while more oxidized teas exhibit significantly richer browns.

In Asia, Milky Oolong is enjoyed both as Gong Fu Cha, in small, silky sips shared after a meal, and as a milk tea, where its natural cream aroma is a welcome substitute for artificial flavorings, appealing to a younger generation eager for refined sweetness rather than overly sweet taste. In Europe, it is gradually establishing itself as the "dessert tea" of connoisseurs: served plain to admire the clarity of its liquor, or as a delicate latte with a splash of plant-based milk, it accompanies those who wish to move away from heavily flavored teas towards a purer, more subtle, almost voluptuous world.

Food and tea pairing
To deliciously surprise your guests, pair Le Milky with a contrasting, assertive yet tender cheese: a gorgonzola mascarpone placed on a nice slice of lightly toasted sourdough bread. The tea's supple texture matches the cheese's smoothness, while a creamy sweetness envelops the cheese's blue veins without ever overpowering them. Its vegetal freshness and floral lightness balance the richness of the mascarpone, clarifying the palate and extending the blue notes of the gorgonzola. Together, they create a melting bite, almost a dessert, where cream, tender vanilla, and blue cheese combine in a subtle and unexpected harmony.

Recipe using Milky Oolong tea

Milky Oolong dessert cream with soft caramel

Ingredients (for 2 to 3 servings):

• 250 ml of Milky Oolong
• 2 egg yolks
• 50 g sugar
• 15 g cornstarch
• 30 g butter
• Caramel (for serving)
• Whipped cream (optional)
• White chocolate shavings or slivered almonds (optional)

Steps

1. Heat the Milky Oolong in a saucepan until simmering. Remove from heat and let infuse for 2 to 3 minutes to release its aromas.
2. In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth.
3. Gradually pour the hot milk into the mixture, whisking constantly to prevent lumps.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
5. Remove from heat, add the butter and mix until smooth and velvety.
6. Serve warm or let cool in the refrigerator. Before serving, add a drizzle of caramel, whipped cream, and white chocolate shavings or slivered almonds as desired.

A creamy and delicate dessert, where the milky sweetness of Milky Oolong subtly combines with its vegetal notes.