Creamy, lactone-rich aroma gives this oolong a pronounced milk-sweetness and buttery texture. The floral backbone remains, but the milk character dominates pleasantly, producing a dessert-like cup that remains balanced rather than cloying. Loose leaf, and made for gongfu brewing: many short infusions rather than one long one.
In Chinese this is written 奶香乌龙茶 and pronounced nǎi xiāng wū lóng chá.
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