The creamy texture and smooth taste from the Milk Oolong comes from a fairly new (tea plant) cultivar. When the tea plant experiences sudden drastic change in temperature, with a very cool night followed by a hot sunny day. These drastic temperature change actually change the tea leaves chemical composition and creates its unique texture and taste. It’s origin is Taiwan and it is also called Jin Xuan or Golden Lily. It’s buttery smooth taste and floral aroma will last through multiple infusions. Pair with salty nuts, cheese, olives, olive oil and crusty bread, salty meats. Sip hot on the side with an oaky burbon or scotch whiskey.