Milky Oolong
Origin: Fujian Province
Type: Semi-Oxidised Spring Harvest
Ingredients: organic milky oolong, organic beetroot sugar, water, kombucha culture.
Unpasteurized, unfiltered, naturally carbonated, bottle aged.
75cl Bottle
Caffeine 11mg/100g
Sugar 0.2gr/100gr
ABV 2.5%
Serving temperature 15°C in a wine glass.
Store your bottle upright in dry and dark environment at room temperature, chill before serving like you would do for any other carbonated drinks like champagne or pet-nat wine.
After opening we recommend to store it in the fridge.
Tasting notes: peach, dulce de leche, exotic fruits, green tea, silky
Pair with: cheese, pastry, fruits...
Leave Your Sword cocktail signature
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Field Trip |
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5cl eau de vie de cidre 1.5cl laurel syrup 1cl chartreuse verte 0.5cl absinthe Awen 2cl lemon juice 2.5cl egg white Saline Dollar coin cacao nibs
Shake all ingredients on ice, fine strain, correct balance, dry shake, serve in frozen martini glass washed with absinthe, top of with the milky oolong, garnish with dollar coin and cacao nibs.
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4cl Vodka 2cl Dollin vermouth dry 1.5cl Beni Umeshu 2cl lemon juice 1cl burnt lemon syrup Burnt lemon skin Angostura Saline
In mixing cocktail glass, gather alcohol and infuse the burnt lemon skins, add the other ingredients, refresh, correct balance, strain in frozen champagne saucer, top of with milky oolong, garnish with a slice of banana flambée with vodka. |
7cl Barley Shochu Toasted rice Cocoa nibs Milky oolong tea leaves Lemon syrup Lemon juice Saline Milky oolong
ponzu
In a mixing glass wash the shochu with the toasted itamae rice, cacao nibs and milky oolong leaves Starin and adjust with the rest of the ingredients, pour into your tumbler filled up with ice, top off with the milky oolong kombucha, express a lemon peel and garnish with it. Serve the tea leaves with ponzu. |
History
The Wu Long tea, also known as blue-green or semi-oxidized tea, occupies a unique position midway between green and red teas. Similar to red teas, the initial stage involves withering, followed by rolling and oxidation, with alternating cycles until the desired degree of semi-oxidation is achieved. This oxidation process happen in a controlled environment devoid of light, at a warm temperature. This semioxidation process categorizes Wu Long teas into four distinct families based on their oxidation levels: 5 to 15%, 20 to 30%, 30 to 40%, and 60 to 70%. Subsequently, many Wu Long teas undergo roasting to enhance their toasted flavor profiles. The finest Wu Long teas hail from the provinces of Fujian, Guangdong, and Taiwan, where specialized techniques have been honed to perfection over generations. One noteworthy variant is Milky Oolong tea, also known as Jin Xuan, named after the cultivar TTES12. Developed in 1980 by the Tea Research & Extension Station in Taiwan, this tea stands out for its unique production process. Characterized by pickled leaves and semi-oxidized characteristics, the leaves undergo steaming over milk, imparting a distinctive creamy flavor profile.
Design
Wu Long literally translate to 'black dragon'. Legend has it that one day a tea farmer was walking in his garden in Fujian looking for some new flavor. Immersed in his thoughts he saw a black snake emerging from the depths of a tea tree, Believing it to be a sign, he sampled the leaves and thus birthed the first Wu Long. While this tale may be steeped in legend, Brindi and I were not going to pass on such occasion to bring the red dragon spirit back into the brewery and embrace its myth and culture.
Drawing: Brindi Tattoo
Design: Tegroeg Studio
Video: Charles Villeneuve