The Oolong Mini Torte Green Tea comes from Jinxuan and Ruanzhi cultivars in Taiwan but its leaves, from wild tree forests, grow on Mount Dahei in the famous Pu'er Province (Yunnan).
Before proceeding with oxidation blocking (killing green), there is a key step in oolong processing called shaking, or "shaking the fresh leaves."This step, in addition to initiating oxidation by knocking the leaves together and thus an initial cellular breakage, ensures that all the water in the stem spreads evenly into the leaves through the veins running through them. This step also intensifies the flavors, fixing them.
Each package contains seven mini cakes of 7 grams each.
TASTING - Sight and Smell
Oolong Mini Cake Green tea comes as a 4 cm diameter, round-shaped cake sponge made of pressed, very compact leaves of various shades of green, from the darkest forest color to light green, olive green and army green, with a few leaves in beige tones. Once infused, the cake releases enveloping aromas of resin, fruits such as quince, yellow peach and pear pulp, incense, aromatic wood and a light finish reminiscent of leather. The color of the liqueur is a deep yellow-orange with amber highlights, very bright and rather transparent.
Tasting Notes
GONG FU CHA
The first infusion of Mini Cake Green oolong tea has surprising notes that almost make one think of a young sheng: incense, pine wood and resin, with a fruity sweetness in the background. With the second infusion, the balsamic notes intensify and the fruity hint emerges more clearly with notes of ripe pear. The third and subsequent infusions bring out notes of camphor and again incense, with a fruity finish, showing an interesting, dynamic and certainly peculiar flavor profile for an oolong tea. The body is of medium density and rather dry: there is some astringency on the finish, which leaves a pleasant clean mouthfeel. The persistence is long, with notes of incense and dry wood that bring to mind the memory of an autumn walk in the woods.
Location of origin
Pu'er, Yunnan, China
Infusion method
We strongly recommend infusing Mini Torte Green oolong 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 40 seconds can be made, and then, keeping the water at the same temperature, the product can be continued to be exploited by adding more water and increasing the previous infusion time by about 10 seconds.
This tea allows about 4-5 infusions.
The infusion timings we suggest can, however, 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 stem 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 by promoting 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.
