The Gao Shan oolong tea is a low-oxidation oolong from Mingjian, Taiwan. Its natural creamy notes, given by the cultivar of origin Jin Xuan, are enriched and enhanced by a milky aroma with which the leaves are steamed during processing. Its enveloping body and sweet flavor with hints of butter and caramel know how to win over even the most difficult palates.
Tasting - Sight and Smell
Gao Shan oolong tea has buds rolled into irregular shapes of small to medium size. Leaf colors fade from army green to dark green tending to anthracite, with a glossy surface and long, clearly visible stems. Once infused, the buds open to reveal sweet aromas reminiscent of malted cookies, milk and honey, butter cookies and caramel, with a faint hint of white flowers. The liqueur is pale gold, bright and transparent.
Tasting Notes
GONG FU CHA
The first infusion of Gao Shan oolong tea has the sweet notes of toffee with an aftertaste of butter cookie and a barely noticeable floral note. With the second infusion, the notes of the Jin Xuan cultivar come through more intensely, with hints of custard and milk and honey. With the third infusion, the body becomes thicker and creamier, with hints that are always milky and the sweetness of caramel on the finish.
TO THE WEST
The first sip of Gao Shan oolong tea opens with milky notes and a sweet hint of vanilla custard and butter cookie. The aftertaste is reminiscent of honey and cream, with a hint of caramel. It is a thick-bodied, enveloping tea with an almost creamy texture and a medium persistence characterized by milky notes. Astringency and bitterness are completely absent.
Location of origin
Mingjian, Taiwan
Method of infusing Gao Shan Oolong Tea
We strongly recommend infusing Gao Shan Oolong Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 85°C and proceed to an initial infusion of 15 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15 - 25 - 35...).
This tea has a longevity of 4-5 infusions.
For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 85°C for an infusion time of 3 minutes.
For a better tasting experience we suggest that you strain the tea as soon as the infusion time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
Benefits of Oolong tea
The main benefits that can be derived from Oolong teas come from the significant content of mineral salts 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 characteristic makes them suitable to be consumed at any time of the day, even by people who are more sensitive to this exciting substance.
