The Spring Honey Pomelo Oolong Tea combines the intensity of tea with the fragrance of pomelo flowers and honey. The leaf and liquor are green, with an intense aroma that is at the same time soft and refreshing. The fragrances of tea and flowers are a fragrant harmony, perfectly matched and complementing each other. This tea originates from Pinghe, located in the famous Fujian oolong tea-producing region.
Location of origin
Pinghe, Fujian, China
Tasting - Sight and Smell
Spring Honey Pomelo oolong tea leaves are rolled and small in size, dark green in color with olive-green hues. The sweet scent, reminiscent of cotton candy, is striking. Once infused, the leaves reveal their extreme aromaticity: very sweet hints of honey, notes of puffed and roasted cereals and white flowers, and a final citrusy note. The liquor in the cup is clear and bright, light gold in color, and releases a sweet floral aroma.
Tasting Notes
GONG FU CHA
The first infusion of Spring Honey Pomelo oolong tea is intensely floral, with penetrating notes of jasmine and lily of the valley. A note of wildflower honey and a hint reminiscent of puffed rice arrives soon after, while only at the end does the sweet citrus note of pomelo, characteristic of this tea, appear. With the second infusion, the grain component increases and an almost creamy note is perceived, with the sweetness of honey remaining at the back of the throat. With the third and following infusions, a slight vegetal note typical of low-oxidation oolongs emerges, followed by floral notes that are always present but more balanced with the rest of the aromas. The sweetness of the honey and the just-citric note on the sides of the tongue are perfectly balanced in the closing.
TO THE WEST
The first sip of Spring Honey Pomelo oolong tea is a floral explosion: white flowers such as lily of the valley, jasmine, and wisteria pleasantly invade the palate, then evolving into more citrusy hints reminiscent of pomelo, pink grapefruit, and cedar. The sweet taste of honey and white sugar glaze, accompanied by a starchy note, make this tea suitable for those who do not like bitter or astringent flavors. The body is light and silky, yet enveloping, with a floral and citrus persistence that lingers long on the palate and tongue.
Infusion method of Spring Honey Pomelo tea
We strongly recommend infusing Spring Honey Pomelo 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.
Warm 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 about 6 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 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.
