Kesane is the name of a flower that grows only in the Guria region of Georgia. The tea plants are surrounded by a forest rich in this flower shrouded in mystery. It is a golden tea that enchants with its aromas: woody, honeyed, fruity, and roasted, with a vegetal hint. The taste is refined and full-bodied, with an unforgettable sweet character and a refreshing finish. The leaves of the Kesane oolong tea are very long, slender, and delicately rolled, of a deep brown color with shades between brown and copper. Once infused, they release notes of cocoa bean, malt, and dried fruit, with a slightly vegetal finish. The liquor has a golden color that trends towards amber after the first infusions, remaining clear and bright. The first infusion of Kesane oolong tea presents on the palate hints of cocoa and roasted notes, with a noticeable sweetness and a fleeting floral note. With subsequent infusions, the body of the tea becomes denser, softer, and more enveloping, revealing notes of toasted almond and a hint of vanilla. The last infusions are decidedly full-bodied and enhance the cocoa notes to the maximum, almost reminiscent of a pudding, with a sugary and creamy note that brings to mind condensed milk and a finish of almond brittle. The persistence is long and cocoa is always the protagonist. No astringency nor bitterness for this oolong that withstands many infusions, giving sweet, intense, and enveloping notes. Place of origin: Georgia. We highly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 4 grams of leaves, you can make several infusions to fully capture all the flavor nuances of the tea. Heat the water to 90°C and proceed with a first infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10 - 15 - 20...). For a more classic preparation in the Western style, we recommend 4 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight. The main benefits that can be derived from oolong teas come from the significant content of minerals and antioxidant phenols present in the leaves. Some studies, in fact, report that daily consumption of oolong tea can affect bone health by improving the concentration of minerals in this tissue and promoting a decrease in blood sugar levels thanks to the stimulating effect of phenols on insulin. Oolong teas also generally have a low caffeine concentration. This characteristic makes them suitable to be consumed at any time of day, even by those who are more sensitive to this stimulating substance.
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Kesane is the name of a flower that grows only in the Guria region of Georgia. The tea plants are surrounded by a forest rich in this flower shrouded in mystery. It is a golden tea that enchants with its aromas: woody, honeyed, fruity, and roasted, with a vegetal hint. The taste is refined and full-bodied, with an unforgettable sweet character and a refreshing finish. The leaves of the Kesane oolong tea are very long, slender, and delicately rolled, of a deep brown color with shades between brown and copper. Once infused, they release notes of cocoa bean, malt, and dried fruit, with a slightly vegetal finish. The liquor has a golden color that trends towards amber after the first infusions, remaining clear and bright. The first infusion of Kesane oolong tea presents on the palate hints of cocoa and roasted notes, with a noticeable sweetness and a fleeting floral note. With subsequent infusions, the body of the tea becomes denser, softer, and more enveloping, revealing notes of toasted almond and a hint of vanilla. The last infusions are decidedly full-bodied and enhance the cocoa notes to the maximum, almost reminiscent of a pudding, with a sugary and creamy note that brings to mind condensed milk and a finish of almond brittle. The persistence is long and cocoa is always the protagonist. No astringency nor bitterness for this oolong that withstands many infusions, giving sweet, intense, and enveloping notes. Place of origin: Georgia. We highly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 4 grams of leaves, you can make several infusions to fully capture all the flavor nuances of the tea. Heat the water to 90°C and proceed with a first infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10 - 15 - 20...). For a more classic preparation in the Western style, we recommend 4 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight. The main benefits that can be derived from oolong teas come from the significant content of minerals and antioxidant phenols present in the leaves. Some studies, in fact, report that daily consumption of oolong tea can affect bone health by improving the concentration of minerals in this tissue and promoting a decrease in blood sugar levels thanks to the stimulating effect of phenols on insulin. Oolong teas also generally have a low caffeine concentration. This characteristic makes them suitable to be consumed at any time of day, even by those who are more sensitive to this stimulating substance.
