Milk Oolong’s history begins in the 1980s on the island of Taiwan, where a very successful selection was made by the name “Jin Xuan” – Fire Flower or Golden Lily.
Jin Xuan, being a wonderful and tasty tea in itself, had a subtle milky-caramel note in the aroma. Over time, this led to the fact that in order to meet too high demand, as well as due to consumer interest in an even richer aroma, manufacturers began to resort to artificial aromatization of tea – they began to add a natural caramel-milk flavor to the tea.
This is how “Nai Xiang Jin Xuan” – “Fire Flower with a Milky Aroma”, better known to the world as Milk Oolong, was born. Almost immediately, for additional aromatization of the “Golden Flower with Milk Aroma”, food flavorings, identical to natural ones, were used. Aromatization takes place by spraying tea leaves with a mixture containing a flavoring agent of the required flavor.