DETAILED TASTING NOTES

Warm Leaf Smell: milk, stroopwafel, honeysuckle, honey
Wet Leaf Smell: stewed jujube and honey potion
Texture Feel: thick, milky
Taste: delicate, flowery, baked milk, jujube, red peaches and slightly dried apples
Finish Feel: quite smooth with pleasant quench, juicy and long
Empty Cup Smell: warm cookies and milk
Aftertaste: Apple strudel, chrysanthemum
Body Feel: excited, warm

Category: Ball-Rolled Oolong Tea
Native Name: 南投金萱
Harvest: 2025 1st September
Origin: Nantou, Taiwan
Cultivar: Jinxuan
Altitude: 500m

A complex tea with many layers, and deeply comforting. Heavily oxidised and roasted ball-rolled oolongs feel under-appreciated right now, which is a shame, Milky Art makes the case for them. This tea can go through many infusions before it dies, which is something I came to appreciate in oolongs.

Gongfu brewing:
100°C
6g /100ml
1st infusion: 10sec, next: +5sec/infusion
10 infusions
 
This tea is not fussy in brewing, you could also try 90°C for 45sec adding 15sec per infusion for thick aromatic brew with light body.
 
Cold brew: 
Throw 6g into a litre bottle with room temperature water, and let it infuse for a couple of hours, or overnight in the fridge. You can rinse the leaves with hot water right before that to speed up the extraction. Enjoy throughout the day.

Milky Art comes from Nantou, the historic heart of tea production in Taiwan. The Jinxuan cultivar, also known as #12 or 'Milk Oolong', combined with roasting, gives this tea an unforgettable baked milk note.
 
We discovered this tea through a friend met at the Amsterdam tea festival — a talented artist and tea enthusiast who actually helped the master process this very batch. We found a shared mission: bringing excellent teas to Europe. He generously offered a portion of what became Milky Art for us to taste, and we enjoyed it so much we asked to buy a small quantity to share with you.