Silk Dance-ss
Silk Dance-tea soup-s
Silk Dance- tea and leaf-ss
Light sampler plus one

Silk Dancer


Silk Dancer

 8,00 23,00

  • AED: د.إ32.46 - د.إ93.31

In stock

 8,00 23,00

  • AED: د.إ32.46 - د.إ93.31

Floral and the light creamy note with a silky mouthfeel, so it is sometimes known as “milky oolong”. This tea originates from Taiwan, and the best quality is from Alishan.
It has a very distinctive osmanthus aroma and light sugary note that you can’t find in other types of oolong. You won’t smell the strong milky scent like other “milk oolong” in the tea market.
The milk and aromatic taste of this tea only release after the first infusion.

Grown: Reli, Chiayi County

2019 Spring harvesting/ Small batch

  • Description
  • Taste Profile
  • Brewing Instruction
  • Additional information
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The tea was first cultivated in the 1980s which is one of the most well-known cultivars in Taiwan. But the best quality of this cultivar is grown in Alishan (Ali Mountain) because of its exceptional weather condition, the soil and the craftsmanship of our collaborate tea masters. 

Milky oolong is everywhere, right?

We encourage you to buy the “milky oolong” in your local tea shop (but I have to presume you are not living in Taiwan) before you try our Silk Dancer. You can expect the rich in milky scent when you smell the dry tea leaf, maybe it will also taste like milk tea. 

I couldn’t taste the “milky part” when I first tried this tea. But that taste popped out when I tried other types of tea (like Qing-xing oolong). I soon enjoy the smooth milky taste after a few sips, hope you will also discover the same taste when you try this tea.

Basic Profile: Peachy sweet and a bit nutty honey aroma. thick mouthfeel, a hint of sweet but refreshing fruity taste.  

Lingering note: No astringency and wild floral notes.
Colour: Thick amber orange with a hint of gold

For the best result, we suggest you filtered water or Alkaline water (ph level >8). Read this article to know some benefits of using alkaline water on tea.

Rebrew up to 5 times per 100 to 120 ml of hot water (99-90) depends on your preference of the strength. You need 2 pinches of tealeaf (3 grams) for each brewing. Please enjoy the lingering aftertaste from your throat.

Chinese method (Kong-fu cha)

Steeping time: 40 sec /35 sec/ 45 sec, then plus 20 sec from the fourth infusion.

For the best aromatic result, we suggest using the ceramic or clay teapot for the heat retaining reason.  Or you can increase the steeping time and low temperature (<80) with the glass teapot. You will experience the mellow sweetness from this tea.

Western method

Amount of water: 300ml 

Steeping time:  1 minute 30 seconds & 3 minutes

Or you can keep adding water base on your personal preference

Maximum infusions: 2

Additional information

Weight30 g

20g, 50g, 75g


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