The Organic Oolong Tea Beer is an anaerobic tea that has been fermented with local pale ale for 72 hours. Fermentation in the beer removes some of the tannin and makes the body of the tea lighter. The yeast in the beer consumes the sugars in the tea leaves, which makes the flavors with each infusion so complex.
Location of origin
Nepal
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 90°C you can proceed with an initial infusion of 5 seconds, and after that, keeping the water at the same temperature, you can proceed by increasing the time by 10 seconds each time compared to the previous infusion.
This tea has a longevity of about 7 infusions.
For a classic preparation according to the Western style we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 90°C for an infusion time of one and a half minutes.
The tea can be filtered for ease when tasting, and also the infusion times given here above are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
