Kesane is the name of a flower that grows only in the Guria region of Georgia. The tea plants are surrounded by a forest rich in this flower shrouded in mystery. It is a golden tea that enchants with its aromas: woody, honeyed, fruity and, toasted, with a touch of vegetable. The taste is refined and full-bodied, with an unforgettable sweet character and a refreshing finish.
Tasting - Sight and Smell
Kesane oolong tea leaves are very long, tapered and delicately rolled, deep brown in color with shades between brown and coppery. Once infused, they give off notes of cocoa bean, malt and dried fruit, with a slightly vegetal finish. The liquor is golden in color, tending to amber after the first few infusions, remaining clear and bright.
Tasting Notes
GONG FU CHA
The first infusion of Kesane oolong tea presents hints of cocoa and roasted notes on the palate, with a noticeable sweetness and a fleeting floral note. With subsequent infusions, the body of the tea becomes denser, softer and more enveloping, revealing notes of roasted almond and a hint of vanilla. The last infusions are decidedly full-bodied and bring out the cocoa notes to the fullest, almost reminiscent of a pudding, with a sugary, creamy note that brings to mind condensed milk and an almond crunch finish. The persistence is long and cocoa is always the protagonist. No astringency or bitterness for this oolong, which holds up to many infusions, giving sweet, intense and enveloping notes.
Location of origin
Georgia
Infusion method
We strongly recommend infusing this 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 4 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Warm the water to a temperature of 90°C and proceed to an initial infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to make use of the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10 - 15 - 20...).
For a more classic preparation according to the Western style we recommend 4 grams of leaves in a 200 ml cup with water at 90°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 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 characteristic makes them suitable to be consumed at any time of the day, even by people who are more sensitive to this exciting substance.
