True Cream Golden Bud Oolong
I'll never forget the first time I sampled this tea. A few months prior to this I had to discard my then favorite Milk Oolong. The weather conditions were not favorable that year and flavoring was added to achieve the creamy quality this tea was known for. I was so disappointed to have to take Milk Oolong out of inventory but I could not continue to offer it to my customers. However, that's the nature of harvest, some years are better than others. When I opened this bag of True Cream, the dry leaf aroma sneaks out with a fond memory of buttered popcorn. Oh could this possibly be the one! At this point I had tasted many Milk oolongs only to be disheartened. Then I tasted True Cream and sprang to my feet doing my happy dance. I found a tea that's even better than my favorite Milk Oolong. It is my hope you find this tea as creamy, warm and comforting as I do. It also performs well iced but I prefer my teas hot.
$3.00 – $100.99
An oolong, deliciously creamy, lightly roasted oolong (15-20% oxidation) only made when the perfect terrior conditions exist. Perfect climate leading up to harvest time and expert skills in processing the tea including leaf plucking are some of the factors that bring forth the lactones in the tea leaves responsible for the creamy notes. Lactones are compounds found in tea leaves, but only the right combination of conditions will bring them out so prominently. Nothing is added to create the creamy, buttery flavor. The tea goes through a rolling process to create a semi balled shape. When steeped properly, it can yield many multiple infusions. The cultivar is Jin Xuan (“golden buds”), one of four major cultivars in Taiwan, and a recently developed one from the 1980’s.
(1 1/2 tsp (6 gr) to 6-8 oz water)
2-4 minutes @ 195℉
Number of Western Infusions: 2
(1 1/2 tsp (6 gr) to 3 oz water)
10 sec @ 195℉; increase the seconds slightly for each infusion
Number of Eastern Infusions: 5