Coconut Pearl

***IMPORTANT: This tea is traditionally treated using milk steam, making it UNSUITABLE FOR THOSE WITH LACTOSE INTOLERANCE. ***

During one of our tea sessions, the delicate tea balls reminded us of exotic pearls with an intense coconut flavor, like fresh coconuts from the beach—hence the name “Coconut Pearl.”

Milk Oolong is a flavored tea, typically made from tightly rolled, slightly oxidized oolong leaves, often sourced from Taiwan or the Fujian province in China. After the tea is processed, the leaves are infused with real milk steam. As with all teas, the quality can vary. For high-quality Milk Oolong, only natural ingredients are used to achieve a pure, authentic flavor. In contrast, lower-quality versions are often sprayed with artificial flavorings.

The origins of this unique tea are rooted in nature. Seasoned drinkers of Taiwanese oolongs may already know that some oolong varieties naturally have a creamy texture and flavor. This characteristic is purely natural. To further enhance this creaminess, the Tea Research and Extension Station in Taiwan developed a hybrid in the 1980s by crossing two tea plant varieties: Ying Zhi Hong Xin (硬枝紅心) and Tai Cha #8. The resulting cultivar, known as Jin Xuan (金萱) or TTRS #12, is famous for its naturally creamy and milky flavor.

However, bringing out the milky notes from the tea plant requires skill and expertise. Unfortunately, excessive fertilization is often used to intensify the flavor, leading some producers to opt for milk-flavoring methods. This is why Milk Oolong has countless variations, though many of these are of lower quality and may contain harmful substances.

For Milk Oolong, the leaves of the Jin Xuan cultivar are commonly used due to their naturally milky character. The top three to four leaves are plucked for this oolong, as they offer a softer, rounder, and less bitter taste than the traditional two leaves and a bud pluck used for black and green teas. After plucking, the leaves are spread on large bamboo mats to wither for several hours.

This withering step is crucial, as it makes the leaves more pliable and prevents them from breaking during the rolling process. Rolling breaks the cell walls of the leaves, allowing the cell sap to react with the air and change the tea’s flavor. The duration and intensity of rolling can create different flavor profiles.

After rolling, the tea is oxidized. The green tea leaves are stacked on bamboo mats and placed in a controlled room where the temperature and humidity are carefully regulated. Once the leaves reach 15-20% oxidation, they are “fixed” or “killed green.” The leaves are then placed in a large rotating metal drum, where heat stops the oxidation process. The constant movement of the drum ensures the leaves are evenly exposed to heat.

Once the oxidation has ceased, the leaves are rolled again, often up to 20 times, to form them into their signature spherical shape. After this, the tea is ready for flavoring. In high-quality Milk Oolong, only natural flavorings are used. The rolled tea balls are misted with natural milk steam, allowing the leaves to absorb the creamy, milky flavor naturally.