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Milk Oolong

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The crème de la crème of our oolong collection.

Creamy and sweet, this famous flavoured oolong from China's Fujian Province has a butter-rich softness comparable to caramel.

The distinctive taste of oolong tea is created through a process of partial oxidation, producing an infusion with slightly more body than a green tea though still significantly lighter than a black tea. Depending on different processing techniques, oolongs range from rich and deeply roasted to the fresh floral flavours often associated with high grown oolongs. Our aromatic Milk Oolong is of the latter variety: it's floral without being florid, with a balanced sweetness and a thick creamy body. We'd suggest brewing lightly to enjoy its wonderful layers of flavour.

  • Tea Type

    Oolong Tea with Flavouring

  • Origin


  • Taste Profile


  • Tastes like

    Creamy, with a buttery caramel sweetness

  • Food pairing

    Rich buttery biscuits

  • When to drink

    A sweet treat for elevenses

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Best enjoyed without milk.

* * * * * (3)

3 Reviews

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* * * * * Even-tempered flavoursome Oolong tea by Richard Thomas on 3rd July 2016

This tea is very even in flavour, with a buttery / creamy texture and aromatic smell. You can drink it with or without milk. Only problem is, it only comes in 50g refills - you don't need to use much (about a teaspoonful) for three or four cups of lovely tea. Soothing and relaxing but not quite as fresh on the palate as a green tea.

* * * * - Buttery Goodness in a golden Oolong tea by on 31st December 2015

With this being my second oolong tea to taste I was profound by this unique twist of an amazing tea. The butter/cream taste combined with the thickness and weight when poured creates an amazing new experience for any tea lover.

* * * * * Soft but not milky by Fiona on 24th October 2015

I am not a fan of milk in tea unless of course the tea is via a supermarket, so was sceptical when recommended it by Selena in Nottingham many months ago. Needless to say, I no longer doubt her advice and made a special trip to purchase more! There is no harshness to this tea, the edges are rounded with no yukky milk aftertaste though I agree with the 'creamy' description - do not let this put you off!



The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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We've given our Milk Oolong the number 880, a nod to the bygone days of the 1880s when milk was delivered four times a day by horse-drawn carts. British milk bottles were first produced in 1880, and featured a stylish porcelain stopper – the very same bottles Walter Whittard would have found on his doorstep each morning.

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