After trying some Milk Oolong from Ali Shan Mountain Buddha asked tea master Lao Cha:
— Tell me, the Wise One, how were you able to achieve such a gentle scent of gardenias and milk? Such a soft, velvety, and buttery taste?
— This wasn’t hard, oh Enlightened one. All I had to do was plant the Jin Xuan tea bush on Ali Shan Mountain in Taiwan. But only at a height over 1000 meters. Then cultivate it on the mountain’s rocky slopes, together with the cool air and occasional fog. The roots of the tea bush will have no choice but to suck up all the available moisture and nutrients and send it to the leaves. These tea leaves will, in turn, become oolong tea and gift you and other lucky ones their delicate flavor and healthy qualities.
"The Golden Leaf Awards" is one of the most influential tea awards distributed in Australia, where our Ali Shan Milk Oolong Tea won the gold medal in 2017. Indeed, Alishan Milk Oolong is a great representative of Taiwanese High Mountain Tea. This exceptional tea grows in high-altitude gardens (1000 meters and upwards), following the natural rhythm of the mountainous weather with short sunlight and cold nights, absorbing the vital energy and trace minerals of the spring water of Ali Mountain, which farmers use to irrigate the tea trees. The clouds and mist diffuse the ultraviolet light and reduce the astringency in tea leaves, producing a sweeter tea with a mild and gentle taste. In harsh weather conditions, tea trees grow slow, accumulating nutrients that turn the tea leaves soft and thick, with a high pectin content.
Ali Shan Milk Oolong's signature fragrance is a mix of gardenia and a natural milky aroma. It comes from the Jin Xuan tea cultivar, which also bears the name TTES #12. It appeared in the Taiwan Tea Research and Extension Station during the early 80s as one of the island's self-bred cultivars. Its uniquely smooth, sweet flavor, paired with a traditional refreshing aroma and cool, silky texture, quickly made it one of Taiwanese tea drinkers' favorite oolongs. Proper oxidation, roasting, and overall processing are crucial for achieving its unique taste and scent. A gong fu style infusion creates a golden yellow tea soup with a creamy, buttery flavor and mouthfeel. Rich and mellow taste of fresh milk pairs with delicate osmanthus notes and fills the mouth and nose down to the throat. A gentle aftertaste of milk cookies and sweet flowers lingers on the cheeks and tongue long after the last sip.
This type of tea is known as "Milk Oolong" to the West. Unfortunately, nowadays, some vendors will artificially flavor their teas to produce a strong milk scent. However, the aroma of a genuine Milk Oolong should never be overly intense; on the contrary, the milky notes are pleasant, light and faint. If you choose to brew our Ali Shan Jin Xuan Milk Oolong tea gong-fu style, you will surely notice that the sweet, creamy notes last throughout multiple infusions — a sign of an authentic, high-quality Oolong Milk tea. We will never taint our teas with artificial flavorings. Instead, we let you experience the authentic, unadulterated taste of this exceptional tea, the way nature intended it.
Brewing guidelines:
195℉ / 90℃
1g per 50ml 
3-5min
1g per 20ml 10sec + 5sec for each subsequent infusion
I knew as soon as I took the lid off the gaiwan the first time I brewed it that I was about to experience something special. Like my ego dropped away as the scent came on me, taking me somewhere totally new. From the moment the tea first touched my lips, that weak first brew because I hadn’t let the leaves unfurl much at all before pouring it off, but still I knew. That if I were to spend the rest of my life drinking only one tea, this would be it. I spent the next hours enraptured by the leaves in my gaiwan, watching these tiny little pearls erupt into an almost overstuffed cup. Almost like a magic trick.
I lack the words and the poetry to do justice to the flavor.
Milky and buttery aren’t quite it. From what I’ve read up about the tea, trying to get to know it better, it seems to have a rather high pectin content, a naturally occurring thickener, that gives it a bit more viscosity that could account for the creamier mouthfeel.
I’m definitely still fairly new to this quality of tea, working my way through various types of teas and having new experiences, but I’m confident this is going to be one that I will drink for as long as I am able to get my hands on it. Sometimes I catch myself thinking about it while I’m drinking other teas. It was love at first sip.
Excellent quality. A very good quality Ali Shan a real favorite oolong of ours. We recommend it.
I was very excited to try this tea given its description and was (as usual) not let down in the slightest. I've tried it a few times now and I think the first steep is my favorite. It's so light and smooth and really lets the milk flavor shine through. It does get more astringent on further steeps but keeps the creamy smooth qualities. There are also definitely some floral notes that come through as well, and overall this tea is such an enjoyable and relaxing experience :)
Just as the description suggests, elegant and milky. A great oolong.
Very much as described! Undeniable milk creamy texture along with floral notes and light nutty notes on the finish. Super pleasant. Almost like sachlav. Love the little “tea hairs” leaf fibers that come off into the tea. Gotta be one of my favorite styles so far ! Please keep sourcing this and I’ll keep buying it! Also cantbe understated how great the folks at path of cha are. Super knowledgeable friendly professional and unpretentious! Thank you !!
