烏龍茶（藍）中國原產 Milky 烏龍

The short oxidation really preserves the leaf's freshness, and the milky note is subtle but distinct. I've been brewing it at a lower temperature and it brings out an almost buttery smoothness.

The milky aroma really comes through on the first steep, just like the description promised, and the leaves hold up for several infusions without getting bitter. I've been brewing it gongfu style and the short oxidation gives it such a smooth, creamy finish. This is my new go-to for a calm afternoon