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You will need

• - 7-15 g of milk oolong tea;
• - boiling water;
• - a cup;
• - Sieve, coffee or clay kettle.

Instructions

1

Fill the amount of tea equal to the number of servingsat a rate of about 7 g per cup. The optimum means for brewing milk oolong is a clay teapot with a tight lid. Sieve and coffeepress also allow to make milk oolong, but in this case the first welding will be most saturated, and the number of repeated brewing will be significantly reduced.

2

Bring the water to a boil and let it cool down.for 1 minute. To do this, just open the lid of the kettle or pour water into the glass. The tea leaf of the milk oolong is very delicate and quickly opens, so boiling water can reduce the amount of repeated brews that so appreciates this drink.

3

Pour a kettle, coffee press or a cup with a 250 g sievewater. Let it brew for 30 seconds. This time is optimal in order to wash off excess dust and remove the most intensive enzymes from the tea leaf. After this, the first brew should be drained.

4

Re-fill the tea leaves with 250 g of water andleave the drink for 30 seconds. Milk oolong, like all varieties of Chinese tea, should be consumed after a preliminary cleansing of the first tea leaves. It is important to remember that milk oolong can not be drunk with sugar and should not be supplemented with honey, jam and other sweets. Also tea drinking in the Chinese sense should not be accompanied by a meal: cakes, cakes, patties.

5

Make sure that all the water from the kettle is completely drained from the second brew. Milk Oolong has an intense taste and aroma, which is easily removed by water with prolonged contact.

6

Fill the tea with a third portion of water. Quality tea can be brewed from 3 to 10 times. Each subsequent welding should be infused 5 seconds longer than the previous one. So, each infusion will be saturated with tea aroma and taste.