A varietal of Oolong tea that has a characteristic buttery taste through steeping or steaming the leaves in milk before roasting, This is very different from the type that is varietally endemic to the tea and where the taste enhancement is simply produced by extra oxidization. Preparation – 3 grams in 10 ounces water. Steep for 4 minutes at 200F. Servings per 4 oz : 70-80 (multiple infusions)