Kesane Oolong Tea 50 g
Kesane is the name of a flower that grows only in the Guria region of Georgia. Tea plants are surrounded by a forest rich in this mysterious flower. This golden tea enchants with woody, honeyed, fruity and roasted aromas, with a touch of vegetal character. Its flavour is refined and full-bodied, with an unforgettable sweetness and a refreshing finish. Tasting – Appearance and aroma Kesane oolong tea leaves are very long, slender and delicately rolled, deep brown with chestnut and copper tones. Once infused, they release notes of cocoa bean, malt and dried fruit, with a slightly vegetal finish. The liquor is golden, tending towards amber after the first infusions, remaining clear and bright. GONG FU CHA tasting notes The first infusion offers cocoa and roasted notes, notable sweetness and a fleeting floral note. With subsequent infusions, the body becomes denser, softer and more enveloping, revealing roasted almond and a hint of vanilla. The final infusions are particularly full-bodied and strongly enhance the cocoa notes, almost recalling a pudding, with a sugary, creamy note reminiscent of condensed milk and a roasted almond finish. The persistence is long and cocoa remains the protagonist. This oolong has no astringency or bitterness and withstands many infusions, releasing sweet, intense and enveloping notes. Place of origin Georgia Infusion method We strongly recommend infusing this tea using the traditional Chinese Gong Fu Cha method, with a gaiwan of approximately 150 ml. With 4 grams of leaves, this preparation allows multiple infusions to fully appreciate all the tea’s nuances. Heat water to 90°C and make a first infusion for 10 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10–15–20…). For a more classic Western-style preparation, use 4 grams of leaves in a 200 ml cup with water at 90°C for 3 minutes. For the best tasting experience, filter the tea as soon as the infusion time ends. Suggested infusion times may be adjusted to taste for a more or less intense flavour. Store in a cool, dry place away from direct sunlight. Benefits of Oolong tea The main benefits attributed to oolong teas derive from their significant mineral-salt content and antioxidant phenols. Some studies report that daily oolong tea consumption may support bone health by improving mineral concentration in bone tissue and may help reduce blood sugar through the stimulating effect of phenols on insulin. Oolong teas generally also have a low caffeine concentration, making them suitable for consumption at any time of day, including by people who are more sensitive to this stimulant.
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Description
Kesane is the name of a flower that grows only in the Guria region of Georgia. Tea plants are surrounded by a forest rich in this mysterious flower. This golden tea enchants with woody, honeyed, fruity and roasted aromas, with a touch of vegetal character. Its flavour is refined and full-bodied, with an unforgettable sweetness and a refreshing finish. Tasting – Appearance and aroma Kesane oolong tea leaves are very long, slender and delicately rolled, deep brown with chestnut and copper tones. Once infused, they release notes of cocoa bean, malt and dried fruit, with a slightly vegetal finish. The liquor is golden, tending towards amber after the first infusions, remaining clear and bright. GONG FU CHA tasting notes The first infusion offers cocoa and roasted notes, notable sweetness and a fleeting floral note. With subsequent infusions, the body becomes denser, softer and more enveloping, revealing roasted almond and a hint of vanilla. The final infusions are particularly full-bodied and strongly enhance the cocoa notes, almost recalling a pudding, with a sugary, creamy note reminiscent of condensed milk and a roasted almond finish. The persistence is long and cocoa remains the protagonist. This oolong has no astringency or bitterness and withstands many infusions, releasing sweet, intense and enveloping notes. Place of origin Georgia Infusion method We strongly recommend infusing this tea using the traditional Chinese Gong Fu Cha method, with a gaiwan of approximately 150 ml. With 4 grams of leaves, this preparation allows multiple infusions to fully appreciate all the tea’s nuances. Heat water to 90°C and make a first infusion for 10 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10–15–20…). For a more classic Western-style preparation, use 4 grams of leaves in a 200 ml cup with water at 90°C for 3 minutes. For the best tasting experience, filter the tea as soon as the infusion time ends. Suggested infusion times may be adjusted to taste for a more or less intense flavour. Store in a cool, dry place away from direct sunlight. Benefits of Oolong tea The main benefits attributed to oolong teas derive from their significant mineral-salt content and antioxidant phenols. Some studies report that daily oolong tea consumption may support bone health by improving mineral concentration in bone tissue and may help reduce blood sugar through the stimulating effect of phenols on insulin. Oolong teas generally also have a low caffeine concentration, making them suitable for consumption at any time of day, including by people who are more sensitive to this stimulant.
Nutritional analysis
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