The Mini Torte Black Oolong Tea is definitely a special product: in fact, it originates from the Taiwanese cultivars of Jinxuan and Ruanzhi but grows in China, in Yunnan. The processing of this oolong traces back to the production of Yunnan red tea, namely withering, leaf rolling, oxidizing, and finally cooking, thus becoming a combination of the traditional processing of two countries. It is rich in sweet and malty flavors, with a truly enveloping and velvety body. This tea comes from Mount Dahei, located in the famous Pu'er province of Yunnan.
Each packet contains seven mini cakes of 7 grams each.
Tasting - Sight and Smell
Oolong Mini Torte Black tea comes as a disc about 5 cm in diameter, made up of very tightly pressed leaves. The colors range from deep brown to coppery brown with the presence of golden buds. Once infused, the mini cake begins to loosen the 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 Mini Torte Black oolong tea is sweet and malty, with hints of slightly balsamic wood, hints of baked and caramelized fruit, and a cocoa finish. In the second infusion, cocoa emerges first, more intense here, followed by aromatic wood and malt notes. The third and subsequent infusions also bring out notes of muskcovado cane sugar, with an exponential increase in sweetness and aromaticity. The body is quite sustained, soft and rounded. No bitterness or astringency on the palate: instead, one enjoys a good persistence, very fruity and surprisingly sugary.
Location of origin
Pu'er, Yunnan, China
Infusion method
We strongly recommend infusing the Oolong Mini Torte Black tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 200 ml. By following this preparation, with 7 grams of leaves, multiple infusions can be made that are useful to best taste 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 be continued 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.
The infusion times we suggest can, however, be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing it in a cool, dry place away from direct sunlight.
Benefits of Oolong Tea
The main benefits that can be derived from oolong teas derive 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.
