Oolong au lait

The milk steam really does something special—the creaminess carries through every steep, and it’s somehow both rich and delicate. I brewed it three times before the flavor started to fade, which felt like getting way more than my money’s worth.

The vanilla and butter notes really come through on the second steep, and the creaminess is so smooth it almost feels like dessert. I’ve been brewing it at lower temps and it stays sweet without any bitterness, which is rare for me.

I wasn’t expecting the milk steam process to come through this clearly, but the vanilla and cream notes genuinely linger after each sip. It’s smooth without being heavy, and the sweetness feels natural rather than added.