On my last Taiwan trip, I visited a tea shop (one of the oldest in Taipei!) owned by a friend’s family.
We cupped six oolongs over the afternoon. And when we steeped the Honey Orchid Oolong (aka Mi Lan Xiang) her aunt noted that it was excellent with honey in the winter and champagne in the summer.
So we brought some back to NYC. And while I love this oolong best plain and pure (that’s when you get this heady sweetness that envelopes your entire mouth, intense!)…
…it’s lovely late at night with a tiny spoonful of honey. This oolong has natural honey notes (hence the name), and this further enhances it.
But if the caffeine from too much tea keeps you up, no worries. There’s always champagne. Do an 80:20 ratio of champagne to oolong. Best to cold-steep the oolong the night before. And of course, make sure it’s chilled before topping off that glass.
Mahalo to Allen for the photos ^-^