Milk Oolong
19 posts • Page 2 of 2 • 1, 2
So basically Jin Xuan (which I don't think I've had yet) has a natural milky flavour when processed as an Oolong, due to natural differences in Varietal. Inspired by this flavor a multitude of factories have begun to produce "Milk Oolong" which is often as not simply a milk flavoured Oolong.
Not that I don't believe you, just my own natural scepticism, how have you come to know this?
Not that I don't believe you, just my own natural scepticism, how have you come to know this?
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capheind - Posts: 52
- Joined: Jan 24th, '
- Location: Bakersfield CA
capheind wrote:So basically Jin Xuan (which I don't think I've had yet) has a natural milky flavour when processed as an Oolong, due to natural differences in Varietal. Inspired by this flavor a multitude of factories have begun to produce "Milk Oolong" which is often as not simply a milk flavoured Oolong.
Not that I don't believe you, just my own natural scepticism, how have you come to know this?
You don't have to believe me. I didn't cite any academic sources anyway
The flavored oolong part, I just believe it's a bad thing (others may believe food-safe, FDA approved milk oolong is ok). I don't think a multitude of factories have begun to produce it, or I didn't think - I was really shocked to see a few posts mentioned that some factories comfortably admit they make artificial flavored milk oolong. It's somewhat like, we all know some factories produce, for example, contaminated food. But if such factories start to legalize themselves (plus, with deceiving names), they are undermining the standards of the entire society (or in this case the tea society).
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gingkoseto - Posts: 2045
- Joined: Sep 24th, '
- Location: Massachusetts
Well it does make a certain amount of sense. Thanks.. But now you folks have totally killed my excuse to sneak aboard a plane and see the factory for myself....
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capheind - Posts: 52
- Joined: Jan 24th, '
- Location: Bakersfield CA
19 posts • Page 2 of 2 • 1, 2