The store labeling Silk Oolong Formosa, Formosa Oolong Tea, (fa-120).
It is the creamy flavor of the tea, it has nothing to do with the
diary product. A lot of plants have a milk sap. I think the
Institute tried to reproduce this. It is an incredibly dense/heavy
tea. Every tea taste different mainly due to processing and
environmental locale even though Nigel at TeaCraft nixes the later.
It makes your gongfu pot runneth over.

Jim

wrote:
> "A milk infused oolong from Fujian, China. Each leaf cluster opens
> when steeped, releasing a liquor that is unexpectedly light and smooth
> for its richness. Rich creaminess reminiscent of buttered popcorn and
> caramel"
>
> http://www.redblossomtea.com/details...c=anxi&item=51
>
> by milk infused, do they mean prepared with milk? the clerk said it
> was steamed in milk or something, leaving the creaminess. i thought he
> may be wrong from their website at teahaus.
> it is a nice tea i find
> i had two infusions from 2g last night, today at work another 2
> infusions with same leaves. the taste, colour and smell really stays
> present after 4 steepings so far. the leaves do not look oxidized,
> like a dark oolong. the liquid is a nice yellow.
> i am gald i got the digi scales, cause the 2 g in the ceramic infuser
> looked like nothing by volume, covered barely half the bottom of
> infuser. by the 2nd steeping the leaf volume filled the infuser of
> about 4-5 ounces volume.
>
> i got into tea this year and i have 35 teas at home, trying them all.
> this tea is a winner for me, like a stronger yunnan needles white tea,
> more green, but still delicate in flavour.
>
> i can't get over the aroma, if as you say it is natural, then this
> shows how tea making is such an art form. to be able to have such a
> wide variety of pleasures from a leaf, smell, visual, taste, mouth
> feel, speaks of the artristry and history involved.
>
> even with the price, given 5 steepings at least, it is still 10cents a
> cup or less.