Milky Oolong is from Taiwan, using the Jim Suang cultivar
and is produced at a high mountain level (over 3500 feet) and requires a very
precise processing. This is a greenish Oolong - partially oxidized (around 12%)
with a natural slight milky taste (not artificially induced). Very smooth
finish and milder than the Pouchong and not so grassy. Drinkable all day.
More expensive than many teas it has the advantage that you
can get at least 3 infusions that makes it much cheaper by the cup