How do you make 'milky' Oolong?

Have done a bit of research, but found very little of substance. I was asked today about Milky Oolong, which I really like, and immediately answered that the better quality Milky Oolong is not artificially flavoured. But then I got to thinking about it and wondered how they make this tea. I'm going to open it up here, and ask you all if you know how this tea is made. Do you?

One site called enjoyingtea.com explained it this way:

Milk oolong tea, harvest in Taiwan, is also known as Jian Xuan. When brewed this tea produces a milky aroma and a creamy light sweet taste. The milk oolong is naturally processed with no artificial flavoring. The cream milky taste and aroma are produced by processing the tea leaves that endured a sudden change in weather during harvest at special conditions.

That's the most information I've unearthed. And it's not very specific. Another site that I won't mention said that the tea is rolled in milky water. Or watery milk. That makes no sense to me. Sounds like an answer a tea seller might come up with on the spot when he/she has no idea.

So I'm leaving it up to the scores of people who stumble by here. How does one make Milky Oolong milky?