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How is Milk Oolong made

How is Milk Oolong madeMilk oolong Jin Xuan is a wonderful tea drink with a very mild and a delicate milky flavor. At the same time, unlike Chinese milk oolongs (Nai Xiang Jin Xuan), which are widely distributed in Europe, Taiwan generally does not use flavorings and a light milk flavor is obtained due to the special technology of fermentation, drying and frying.

How is milk oolong made?

The tea passes through several continuous production processes. In order to get amazing taste and healing quality, it is necessary know the technology perfectly, to observe certain conditions and to spend a lot of time in tea producing.

Leaves are harvested in autumn and spring time. Tea plantations are located in the mountains, and taste of the tea depends on altitude of the tea plantation. During autumn and spring leaves become the most fleshy and strong due to sun and morning mists. Raw leaves are harvested manually, farmers collect the top leaves with one bud. Milk Oolong Jin Xuan from Taiwan reaches the desired taste in a natural way without any aromatization, only due to production process.

According to technology developed many centuries ago, oolong passes through several stages:

  • Withering.
  • Fermentation.
  • Oxidation.
  • Twisting.
  • Sorting.
  • Final frying.

The collected raw tea leaves immediately go into processing. It is scattered on the tarpaulin so that the leaves are withered. Farmers pay great attention that the withering process passes evenly, all leaves need to be heated equal. After the leaves have reached the desired consistency, they are shaken, preparing for fermentation.

Raw materials are laid out in a thick layer in a cool and humid room and left overnight. This is necessary in order to start fermentation of cell sap. At this stage of production tea is filled with its amazing aroma, leaves are changing (in the middle the leaf remains green, and at the edges it turns red).

Oxidation consists in multiple frying of leaves at different temperatures. First, the frying is done to remove moisture, then passes the treatment with hot air to bring the raw material to the curtain consistency.

The leaves are placed in a special machine, where they are twisted into the balls. As the raw tea can contain tea leaves with cuttings, tea is sorted, picking off the worthless elements. The final frying is carried out at a temperature of 100°C.

This type of oolong has a delicate aroma, so store the tea in a tightly closed container, preferably porcelain or glass. For prolonged storage it is necessary to use a refrigerator.


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