This oolong offers many flavors. Although the tea leaves are rolled into balls that are small, the flavor is big. Milky oolong is a well-known tea variety that is flavored with vanilla and caramel. In combination, it gives a "milky" taste, hence the name. The oolong we have used grows at an altitude of 1,100 meters in Fujian in China.

Oolong tea is semi-oxidized. This happens by the leaves being pounded, preferably in a bamboo drum, and fried in repetitive exercises over a period of time until the desired oxidation is achieved. Oxidation of oolong can vary from 10 to 90%. The production of oolong is complicated and the tea is able to hold a complexity of taste and aroma beyond what white, green or yellow tea can.