Milky Oolong
Nong Xiang Pest.Free

Super Premium 96 P.

Original Rich Milky Oolong Tea from the top terroir of Luye in Taiwan. Super Premium quality. Hand-harvested, pesticide-free cultivation, 350m, slightly fermented, medium roasted. Jin Xuan cultivar. 1st harvest. 40g
  • Especially fertile terroir in the East Rift Valley
  • Taiwanese certified organic tea farm
  • Authentic jin xuan cultivar
  • Carefully roasted more heavily to attain a rich (Nong Xiang) flavour
Character Toasted, very mild, mineral, dark caramel, milky finish, slightly sweet; second infusion has notes of almond and marzipan
Tea Garden Respected family-owned business in its 3rd generation
Terroir Luye Township, Taitung County, Taiwan
Harvest 1st harvest, end of April to beginning of May 2018, hand-harvested
Cultivar Jin Xuan (金萱)
Elevation 350m
Oxidation/Fermentation 16% (light fermentation), light oolong. Two-staged sun-based and indoor withering (7 hours), indoor fermentation (2 hours). Thereafter the oxidation is stopped (kill green) and the leaves are rolled. The tea is then dried twice at 120°C, 25 minutes each time.
Roast Medium-strong oven roasting (25%)
Organic Cert. Not EU certified; Taiwanese certified organic since 2010
Grade 96/100 p. (oolong category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€422.50 / 1kg
In stock

Tea Farm

The tea farm is located on a mountain slope with a picturesque view over the East Rift Valley. The family farm has been passed down for 3 generations and is Taiwanese certified organic. The teas as well as tea cultivation methods at this farm are respected across Taiwan.



This slightly more roasted Milk Oolong made from the jin xuan cultivar has an appetising scent with notes of dark caramel and coffee cream. The taste is at first dominated by a creamy dark caramel that finishes with a creamy, milky sweetness. The second infusion pairs a delicate bitterness with subtle notes of almond and marzipan.


Half pearls 球型茶


Attractive caramel


Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea cultivation area around Luye in Taitung is the largest in eastern Taiwan. It is advantageously located at the southern end of the East Rift Valley between the mountains of the Taiwanese Central Mountain Range (中央山脈) and the Hai'an Range (海岸山脈) near the Pacific coast. At 350m above sea level, the tea farm sits at an ideal location with high average rainfall as well as excellent drainage. As a result of these conditions, the teas in Luye can be harvested 1 month earlier in the spring and 1 month later in the winter than High Mountain oolongs. These teas thus have a distinctive taste from High Mountain variants and are enjoyed across Taiwan.

The famous jin xuan cultivar (Taiwan Tea var. 12, a.k.a. Golden Day Lily) is used for our milky oolong. This robust and high-yield cultivar is the result of hybridisation and has become popular in both Taiwan and Thailand since 1980. The floral and mildly sweet milky taste of this cultivar, however, best unfold when grown at lower elevation.

Our Milky Oolong is a pure product with no additives or artificial flavours. Some generic milky oolongs add aroma to intensify the taste or compensate for lower quality tea, but our teas are all natural.

For oolong teas, typically the bud and first three leaves are harvested by hand. These leaves are typically allowed to grow a bit larger than other teas such as green tea. After harvest the leaves are set out to wither in the sun, which begins the oxidation and fermentation processes as the leaves dry. Thereafter the leaves are brought indoors to continue withering where they are repeatedly moved about. Small tears in the leaves, especially at the edges, allow juice from the leaves to seep out and oxidise.

During the next stage the leaves are laid out on either bamboo plates or large nets and placed in a fermentation chamber. The leaves are monitored until the tears in the leaves turn reddish-brown as a marker of fermentation.

Once the desired degree of fermentation has been reached, further oxidation and fermentation are halted with heat in an oven (kill green). Thereafter the leaves are broken up in a rolling machine so that the remaining leaf juice comes out and coats the outside of the leaves. The tea is then rolled, partially by hand and partially by machine (Ball Cloth Rolling, Baorou 包揉), to attain its characteristic half-rolled form. In the last stage the tea is placed in the oven to dry.


Brewing Guide

2 heaped tsp per 200-300ml (70-80°C) water. Steep for 2-3 minutes.

The tea farmer's recommendation:


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated sieve so that the leaves are able to freely drift around inside the pot. For an especially aromatic infusion, we recommend a yixing teapot made from light-coloured clay.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

1 85-95°C, 70 seconds
4 85-95°C, 60 seconds
2 85-95°C, 40 seconds
5 85-95°C, 30 seconds
3 85-95°C, 50 seconds
6 85-95°C, 2 seconds
The image could not be loaded.