DETAILED TASTING NOTES

Scent of dry leaves: milk, stroopwafel, honeysuckle, honey
Scent of wet leaves: stewed jujube and honey infusion
Texture: thick, milky
Taste: delicate, floral, cooked milk, jujube, red peaches, and lightly dried apples
Mouthfeel: soft and pleasantly refreshing, juicy and long
Scent of empty cup: warm milk cookies
Aftertaste: apple strudel, chrysanthemum
Body sensation: invigorating, warming

Category: Rolled Oolong Tea
Original name: 南投金萱
Harvest: September 1, 2025
Origin: Nantou, Taiwan
Cultivar: JinXuan
Altitude: 500m

A complex tea with multiple layers, deeply comforting. Heavily oxidized and roasted rolled oolongs seem undervalued to me today, which is a shame — Milky Art makes a strong case for them. This tea can withstand many infusions before losing its flavor, something I’ve learned to appreciate in oolongs.

GongFu Infusion:
100°C
6g /100ml
1st infusion: 10sec, subsequent: +5sec/infusion
10 infusions

This tea is easy to prepare. You can also try 90°C for 45sec, adding 15sec per infusion for an aromatic and dense preparation with a light body.

Cold Infusion: Place 6g in a one-liter bottle with room temperature water, and let steep for a few hours, or overnight in the refrigerator. You can rinse the leaves with hot water just before to speed up extraction. Enjoy throughout the day.

Milky Art comes from Nantou, the historical heart of tea production in Taiwan. The JinXuan cultivar, also known as #12 or "Milk Oolong," combined with roasting, gives this tea an unforgettable cooked milk note.

We discovered this tea through a friend we met at the Amsterdam Tea Festival — a talented artist and tea enthusiast who also helped the master transform this specific batch. We found a shared mission: to bring excellent teas to Europe. He generously offered us a part of what became Milky Art to taste, and we enjoyed it so much that we asked him to purchase a small quantity to share with you.