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Milk Oolong Leaf REJUVENATING Tea

 gms.

600
(Inclusive all taxes)

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Milk Oolong Leaf REJUVENATING Tea

Feelings :
  • Romantic
  • Happy
Antioxidant level :
Caffeine level :
Time of the day:
  • Bright & Early
  • Luncheon
Origin : China

Milk Oolong Leaf REJUVENATING Tea

Handpicked from Fujian province of China. This famous oolong has a butter-rich softness comparabel to caramel. With clean, sweet,creamy,earthy and herbaceous notes this distinctive taste of Milk Oolong Leaf REJUVENATING Tea is created through a process of partial oxidation, giving us an infusion which has slightly more body than a green leaf though significantly lighter than a black tea. Our Milk Oolong is floral without being florid, with a great balance of sweetness and a thick creamy body. We would suggest brewing it lightly to enjoy the flavours that flourish in various layers
Radhika's Tea Tips
1. Food:
After steeping for multiple times, you can reuse the steeped leaves in salads or garnish your veggies with the same.
2.VaniTea:
This tea is high in antioxidants and works wonders for your skin.
Dabbing ice cubes of its infusion help in clearing blemishes.
Turn the wet tea leaves into tiny tea bags and use them to cool and dab away a bad tan.

How To Brew

How To Brew
  • Water is Tea’s best friend

  • Take a about 5 to 6 pellets of Milk Oolong Tea in your infuser cup, double it incase of a kettle

  • Boil water and wait till the bubbles calm

  • Pour this warm water over the leaves

  • Cover the cup or kettle for steeping

  • Steep for 3 to 5 minutes

  • Strain and sip as soon as the pellets unfurl

  • This tea can be re-steeped up to 3-5 times depending on your palette, although Radhika highly recommends the third steep

  • Steeping time should be reduced to 30 seconds progressively as you steep multiple times

  • Alternatively, you can serve it as a chilled infusion by cooling it for 2-3 hours and adding a dash of honey and cinnamon

*At RadhikasFineTeas we believe a recipe for tea simply spoils it, instead a pinch of your favorite leaf is what you need to explore the nuances and notes of tea as it unfurls and expands, adjusting with more or less leaf or more or less water.
So a pinch is thus taking for measurements sake a TABLESPOON of the leaf or 2 grams for 8 ounces of water.

Things you will need

food accompaniments

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