The high level of oxidation in Oolong Peach Tea gives a smooth and intense flavor in its sweetness, reminiscent in many ways of red tea. However, the most surprising feature is the flavoring process with natural peach essence, making this tea enjoyable to drink both cold and hot. The amber liquor caresses the taste buds with fruity and sweet notes, slightly roasted, without the creamy notes of Taiwanese oolong being overwhelmed or hidden by the peach essence. A perfectly balanced mix that enhances every aroma and flavor component. The leaves of Oolong Peach Tea are tightly rolled and small, with colors ranging from brown to chestnut with some ochre tips. The aroma of peach is already perceptible, although the explosion of aromas occurs by infusing the leaves in water and letting them open gradually: thus, notes of peach, roasted notes, and minerals are released, along with hints of biscuit and dark bread crust, and a vague and surprising hint of milk chocolate at the end. The liquor in the cup is orange-amber, bright and rich with beautiful golden reflections. The first infusion of Oolong Peach Tea has fruity notes of yellow peach and sweet hints: it reveals a velvety texture on the palate with a supported and creamy body already in the first infusion. With the second infusion, besides peach, the notes of tea emerge: sweet and biscuity notes, malty hints, and a finish of dried fruit, with a triumph of pecans and almonds. With the third infusion and the subsequent ones, as the leaves open in the gaiwan, the character of the base Taiwanese oolong becomes increasingly clear: sweet, fruity (dried fruit), but also with some fleeting floral nuances and a sweetness of honey and crème caramel, enveloping and soft on the palate. At the start, Oolong Peach Tea presents fruity notes of peach and sweet hints of honey that then evolve into notes of dried fruit, like roasted almonds and walnuts, as the oolong reveals its distinctive flavors. The creamier notes typical of gaoshan also appear, reminiscent of a pudding or a vaguely caramelized spoon dessert, as the body becomes increasingly dense and enveloping. A tea that does not present bitterness or astringency and whose fruity and sweet persistence lingers for a long time, with notes of honey and peach that pleasantly remain on the palate. Place of origin: Ming Jian, located in Nantou County, Taiwan. We strongly recommend infusing Oolong Peach Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to capture all the flavor nuances of the tea. After a brief rinse of the leaves with water at 85°C, proceed to a first infusion of 30 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50…). This tea has a longevity of 4 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85°C for an infusion time of 3 minutes. For a better tasting experience, we suggest filtering the infusion just after the infusion time ends. However, the infusion times we suggest can also be slightly modified to your taste to achieve a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight. The main benefits that can be derived from oolong teas stem from the significant content of minerals and antioxidant phenols present in the leaves. Some studies report that daily consumption of oolong tea can positively affect bone health by improving the concentration of minerals in this tissue and help reduce blood sugar levels due to the stimulating effect of phenols on insulin. Oolong teas also generally have a low concentration of caffeine. This characteristic makes them suitable for consumption at any time of the day, even by those most sensitive to this stimulating substance.
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The high level of oxidation in Oolong Peach Tea gives a smooth and intense flavor in its sweetness, reminiscent in many ways of red tea. However, the most surprising feature is the flavoring process with natural peach essence, making this tea enjoyable to drink both cold and hot. The amber liquor caresses the taste buds with fruity and sweet notes, slightly roasted, without the creamy notes of Taiwanese oolong being overwhelmed or hidden by the peach essence. A perfectly balanced mix that enhances every aroma and flavor component. The leaves of Oolong Peach Tea are tightly rolled and small, with colors ranging from brown to chestnut with some ochre tips. The aroma of peach is already perceptible, although the explosion of aromas occurs by infusing the leaves in water and letting them open gradually: thus, notes of peach, roasted notes, and minerals are released, along with hints of biscuit and dark bread crust, and a vague and surprising hint of milk chocolate at the end. The liquor in the cup is orange-amber, bright and rich with beautiful golden reflections. The first infusion of Oolong Peach Tea has fruity notes of yellow peach and sweet hints: it reveals a velvety texture on the palate with a supported and creamy body already in the first infusion. With the second infusion, besides peach, the notes of tea emerge: sweet and biscuity notes, malty hints, and a finish of dried fruit, with a triumph of pecans and almonds. With the third infusion and the subsequent ones, as the leaves open in the gaiwan, the character of the base Taiwanese oolong becomes increasingly clear: sweet, fruity (dried fruit), but also with some fleeting floral nuances and a sweetness of honey and crème caramel, enveloping and soft on the palate. At the start, Oolong Peach Tea presents fruity notes of peach and sweet hints of honey that then evolve into notes of dried fruit, like roasted almonds and walnuts, as the oolong reveals its distinctive flavors. The creamier notes typical of gaoshan also appear, reminiscent of a pudding or a vaguely caramelized spoon dessert, as the body becomes increasingly dense and enveloping. A tea that does not present bitterness or astringency and whose fruity and sweet persistence lingers for a long time, with notes of honey and peach that pleasantly remain on the palate. Place of origin: Ming Jian, located in Nantou County, Taiwan. We strongly recommend infusing Oolong Peach Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to capture all the flavor nuances of the tea. After a brief rinse of the leaves with water at 85°C, proceed to a first infusion of 30 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50…). This tea has a longevity of 4 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85°C for an infusion time of 3 minutes. For a better tasting experience, we suggest filtering the infusion just after the infusion time ends. However, the infusion times we suggest can also be slightly modified to your taste to achieve a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight. The main benefits that can be derived from oolong teas stem from the significant content of minerals and antioxidant phenols present in the leaves. Some studies report that daily consumption of oolong tea can positively affect bone health by improving the concentration of minerals in this tissue and help reduce blood sugar levels due to the stimulating effect of phenols on insulin. Oolong teas also generally have a low concentration of caffeine. This characteristic makes them suitable for consumption at any time of the day, even by those most sensitive to this stimulating substance.
