Tea Store›The Tea Journal›Oolong Tea›Milk Oolong Tea: Taste, How It's Made and How to Brew It

Milk Oolong Tea: Taste, How It's Made and How to Brew It

The Tea Journal · Brewing Guides · Oolong Tea

China is the undisputed world leader in the cultivation and export of this invigorating and aromatic beverage. Green tea accounts for a significant share of tea production. One of its subspecies ...

By the Tealyra Tea Team · June 12, 2021 · 4 min read

Rolled milk oolong leaves in a small dish next to a gaiwan and a glass cup of pale golden oolong tea

In short: milk oolong is a lightly oxidized oolong with a smooth, creamy, buttery taste. The creaminess comes either from the Jin Xuan tea cultivar and careful processing, or from milk flavoring added to the leaves, so check the label. Brew it at 185 to 195°F (85 to 90°C) for 3 to 5 minutes, and steep the same leaves 3 or 4 times.

Milk oolong is often the tea that turns people into oolong drinkers. It smells sweet and creamy, tastes soft rather than bitter, and the tightly rolled leaves open into whole green leaves in the pot. This guide explains what milk oolong is, how it is made, how to tell good leaves from ordinary ones, and how to brew it well.

What is milk oolong?

Oolong is a partly oxidized tea that sits between green and black tea. Milk oolong is a light, green-style oolong: the leaves are oxidized only a little, then rolled into small, tight balls.

The name comes from its taste, not from dairy. There is no milk in the cup. Two kinds are sold under the same name:

Type	Where the creaminess comes from	Taste
Jin Xuan (Nai Xiang) milk oolong	The Jin Xuan cultivar, bred in Taiwan, plus gentle processing	Soft, buttery, lightly floral; the creaminess fades a little with each steep
Flavored milk oolong	Natural or added milk flavoring sprayed on oolong leaves	Stronger, sweeter cream aroma that stays through several steeps

Both can be lovely. The difference is simply what you expect: a subtle tea with a creamy note, or a dessert-like cup with a clear milky aroma.

How milk oolong is made

Picking: mature leaves are picked, usually a bud with two or three leaves.
Withering: the leaves rest in the air and soften.
Bruising and light oxidation: the leaves are tossed so their edges bruise and begin to oxidize, only a little for a green-style oolong.
Fixing: heat stops the oxidation and locks in the fresh, green character.
Rolling: the leaves are rolled again and again into small, tight balls.
Drying and, for flavored teas, scenting: the leaves are dried; flavored milk oolongs get their milk flavoring at this stage.

Rolled milk oolong leaves opening in a small glass cup of pale golden tea

What milk oolong tastes like

A good cup is pale gold, smooth and full in the mouth, with notes of fresh cream, butter and a light orchid-like floral. There is very little bitterness when it is brewed at the right temperature. Later steeps become greener and more floral as the creamy note softens.

How to choose good milk oolong

Tight, heavy balls: well-rolled leaves feel dense for their size and open into whole leaves.
Fresh green color: dark green with a slight sheen, without dust or broken bits.
Honest label: the description should say whether the tea is a Jin Xuan oolong or a flavored blend.
A clean aroma: pleasant and creamy, not sharp or chemical.

Our Quangzhou Milk Oolong is a classic creamy milk oolong from China. For a sweeter, dessert-style cup, try Coconut Milky Oolong. You can browse more styles in our oolong tea collection.

How to brew milk oolong

Milk oolong is easy to brew in a mug, a teapot or a small gaiwan. Water that is too hot flattens the creamy notes, so let boiled water cool for a minute or two.

Method	Leaf	Water	Steep time	Re-steeps
Mug or teapot	1 heaping teaspoon (3 g) per 8 oz (240 ml)	185 to 195°F (85 to 90°C)	3 to 5 min	2 to 3, add 1 min each time
Gaiwan or small pot (gongfu)	5 to 7 g per 3.5 oz (100 ml)	195°F (90°C)	20 to 30 s	6 to 8, add 10 s each time
Cold brew	2 teaspoons (6 g) per 16 oz (480 ml)	Cold water	8 to 10 h in the fridge	Once

Warm the pot or cup with a little hot water and pour it out.
Add the leaves and, if you like, a quick 5-second rinse with hot water to wake the rolled leaves. Pour the rinse away.
Pour water at 185 to 195°F and steep for the time in the table.
Pour off all the tea so the leaves do not over-steep, then use them again for the next infusion.

Milk oolong tastes best on its own. Its creamy note comes from the leaf, so it does not need milk or sugar.

How to store milk oolong

Keep it in an airtight, opaque container in a cool, dry place, away from coffee, spices and other strong smells. Oolong picks up aromas easily. Rolled oolongs keep their flavor well; try to finish an opened bag within 6 to 12 months for the freshest cream and floral notes.

Frequently asked questions

Does milk oolong contain milk?

No. There is no dairy in milk oolong. The name describes its creamy taste, which comes from the Jin Xuan cultivar and processing, or from added milk flavoring in flavored versions.

Does milk oolong have caffeine?

Yes. Like all oolong, it is made from the tea plant and contains caffeine, usually a little less than black tea and similar to green tea, depending on how you brew it.

Can I add milk to milk oolong?

You can, but most people drink it plain. Milk and sugar cover the delicate cream and floral notes that make this tea special.

How many times can you steep milk oolong?

Two or three times in a mug or teapot, and six to eight times in a gaiwan with short steeps. The rolled leaves open more with each infusion.

Is milk oolong the same as Jin Xuan?

Often, but not always. Jin Xuan is the tea cultivar most known for a natural creamy note. Some teas sold as milk oolong are other oolongs with milk flavoring added, so read the description.