Oolong teas are always exciting to make Kombucha with. This one was no exception.
Jin Xuan (or Golden Day Lily) is a cultivar that was developed in Taiwan in 1980. It is also known as #12. Although, it originated in Taiwan, it is now one of the most popular tea varieties, and it is also grown in China and in Thailand.
Because of the processing the tea has some natural creamy notes, but is is also light and quite flowery. It's Western name, Milk Oolong, comes obviously from those creamy notes that remind people of milk.
Over time, we have enjoyed different Milk Oolongs that came from all three, above-mentioned countries.
Here is a shot from one of our recent tea ceremonies.
Our Kombucha is made with a Chinese Milk Oolong.
Here it is, in its full beauty.
We steep in at 80 C, in our filtered and revitalized water.
It is a good quality Oolong, as can be seen on the photo below, and it has an incredible milky smell.
So, after it's fully fermented, we remove the Scoby, we strain it and it's time for retail bottles.
When it's all done, it looks even more yummy, with a bit of back light.
Milk Oolong, although quite creamy as a tea, but as a Kombucha, the floral notes are dominant. The milky part is discernible, but at the end, right after swallowing. As Kombucha, it is slight and very refreshing.
And here it is with our two other specials: Yellow Sun and Honey Black (made with a super delicious aged 2016 Honey Black tea).
Ingredients: Filtered and Revitalized Water, Live Kombucha Cultures, Unrefined Brown Sugar
and Milk Oolong
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