The leaf ofSpring Xiang Hua Tie Guan Yin Oolong Spring Tea, with its classic rolled shape, enchants with its natural and intense orchid fragrance; in the cup, this tea proves silky on the palate and fresh, with a lingering aftertaste that enhances the orchid scent. This tea originates from Xiang Hua, located in the famous Anxi oolong tea-producing region.
Tasting - Sight and Smell
Spring Xiang Hua Tie Guan Yin oolong tea leaves are tightly rolled and small in size, with bright colors ranging from dark green to emerald green. Once infused, the aromas released are sweet vanilla sugar with hints of white flowers and aquatic flowers, as well as a fruity hint reminiscent of exotic fruits and particularly mango. The liqueur is bright pale gold, clear and very bright, with lime highlights.
Tasting Notes
GONG FU CHA
The first infusion of Spring Xiang Hua Tie Guan Yin oolong tea is delicate and floral, with a note reminiscent of the fleshy petals of a magnolia, sugary hints and a light, elegant body. The second infusion reveals a vaguely milky note reminiscent of milk and honey and a pronounced sweetness. The floral component becomes even more intense with the third and subsequent infusions, with notes of orchid emerging along with the bouquet of white flowers. Astringency and bitterness are totally absent.
TO THE WEST
The first sip of Spring Xiang Hua Tie Guan Yin oolong tea is extremely floral but balanced in intensity, with notes of magnolia, wisteria and orchid. Then emerges a note of white sugar that lingers at the back of the throat for a long time and a hint of vanilla cream on the finish. This is undoubtedly a very floral and refined Tie Guan Yin, without any herbaceous or vegetal hints. The body is medium oiliness, very enveloping on the palate. The persistence is long, floral and sweet.
Location of origin
Xiang Hua, Anxi, China
Infusion method
We strongly recommend infusing the Spring Xiang Hua Tie Guan Yin in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful for best capturing all the flavor nuances of the tea.
Heat the water to a temperature of 85°C: proceed to briefly rinse the leaves and then to an initial 15-second infusion. 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. Our suggested infusion timings 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 to be derived from oolong teas, a category to which this Spring Xiang Hua Tie Guan Yin belongs, 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 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.
