Black Oolong Tea Mini Cakes 49 gr

Black Oolong Tea Mini Cakes is definitely a special product: in fact, it originates from the Taiwanese cultivars of Jinxuan and Ruanzhi but grows in China’s Yunnan. The processing of this oolong is based on the production of Yunnan red tea, that is, withering, leaf rolling, oxidizing, and finally firing, thus becoming a combination of the traditional processing of two countries. It is rich in sweet and malty flavors, with a really enveloping and velvety body. This tea comes from Mount Dahei, located in the famous Pu’er province of Yunnan.

Each package contains seven mini cakes of 7 grams each.

Tasting – Sight and smell

Black Oolong Tea Mini Cakes comes in the shape of a disk about 2 inches in diameter, consisting of very tightly pressed leaves. Colors range from deep brown to coppery brown with the presence of golden buds. Once infused, the mini cake begins to loosen its leaves and releases sweet, enveloping aromas of fragrant wood, malt, cocoa, and baked plums. The liquor ranges from amber orange in the first infusion to a deep ruby red in the last infusions.

Tasting Notes

GONG FU CHA

The first infusion of Black Oolong Tea Mini Cakes is sweet and malty, with slightly balsamic wood notes, hints of cooked and caramelized fruit, and a cocoa finish. In the second brew, cocoa emerges first, more intense here, followed by aromatic wood and malt notes. The third and subsequent infusions also bring out notes of muscovado cane sugar, with an exponential increase in sweetness and aromaticity. The body is quite sustained, soft and round. No feeling of bitterness or astringency on the palate: instead, one enjoys a good persistence, very fruity and surprisingly sugary.

Place of origin

Pu’er, Yunnan, China

Brewing method

We strongly recommend infusing Black Oolong Tea Mini Cakes in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 200 ml. Following this preparation, with 7 grams of leaves, multiple infusions can be made that are useful for best tasting all the flavors of the tea.

After a quick rinse of the leaves with water at a temperature of 90°C, an initial infusion of 50 seconds can be made, and then, keeping the water at the same temperature, the product can continue to be exploited by adding more to water and increasing the previous infusion time by about 5 seconds.

This tea allows about 3-4 infusions.

Our brewing time recommendations can also be slightly adjust by your personal taste in order to obtain a stronger or more delicate cup of tea.

Store in a cool, dry place away from direct sunlight.

Benefits of Oolong tea

The main benefits to be derived from oolong teas stem from the significant content of minerals and antioxidant phenols in the leaves.

Some studies, in fact, report that daily intake of oolong tea can affect bone health by improving the concentration of minerals in this tissue and promote a decrease in blood sugar due to the stimulating effect of phenols on insulin.

Oolong teas also generally possess a low concentration of caffeine. This feature make the oolong easier to be consumed in every moment of the day also for the people more sensitive to this exciting substance.