Fresh and naturally grown rose petals impart their fragrance to this Oolong Rose Tea: the process takes two days for the tea to completely absorb the aroma of the rose petals through contact. A fine high mountain oolong tea that reveals itself as a perfect beverage to enjoy even after dinner, hot or infused cold to refresh tastefully during the summer. The oolong Rose tea leaves are rolled, narrow, and small, with a glossy surface and hues ranging from bright green to dark green, with some yellow-ochre shades, especially where the stems are. Along with the tea leaves, one can notice fragments of dark magenta rose petals that create a beautiful color contrast. Once infused, the leaves release floral aromas of damask rose and notes reminiscent of glutinous rice, with a slight vegetal note and a pronounced sweetness that brings to mind powdered sugar. The liquor in the cup is golden, clear, and bright. The first infusion of oolong Rose tea has light notes of rose and toasted nuts and cereal starch. A delicate sweetness reminiscent of acacia honey can also be sensed. With the second infusion, the flavors become more intense: the taste of rose is now more pronounced without becoming harsh. The sweet notes also increase significantly, lingering at the back of the throat, as well as stronger notes of nuts, particularly almond and cashew. With the third infusion and the following ones, the rose returns to being more delicate, while the toasted nut note intensifies and the starchy and sweet component wraps the palate again. Opening, the oolong Rose tea presents a very gentle floral note of rose, followed by scents of acacia honey and on the finish of nuts, with the intense sweetness of pralined almonds. The body is medium, very silky on the palate, with a complete absence of astringency or bitterness. The persistence is sweet and floral, with pleasant notes of rose and almond. Place of origin: Bei Shan, located in Nantou County, Taiwan. We strongly recommend infusing Oolong Rose Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. By following this preparation with 5 grams of leaves, multiple infusions can be made to best capture all the nuances of the tea's flavor. After a quick rinse with water at 85°C, proceed with a first infusion of 30 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 10 seconds each time (30-40-50…). This tea has a longevity of 5-6 infusions. For a more classic preparation according to 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 right after the infusion time is up. The infusion times we suggest can, however, be slightly adjusted to personal preference for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight. The main benefits derived from Oolong teas come from the significant content of minerals and antioxidant phenols present in the leaves. Some studies indeed report that daily consumption of Oolong can influence bone health by improving the mineral concentration in this tissue and favor a decrease in blood sugars due to the stimulating effect of phenols on insulin. Oolong teas generally also have a low concentration of caffeine. This characteristic makes them suitable to be consumed at any time of the day, even by those who are more sensitive to this stimulating substance.
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Fresh and naturally grown rose petals impart their fragrance to this Oolong Rose Tea: the process takes two days for the tea to completely absorb the aroma of the rose petals through contact. A fine high mountain oolong tea that reveals itself as a perfect beverage to enjoy even after dinner, hot or infused cold to refresh tastefully during the summer. The oolong Rose tea leaves are rolled, narrow, and small, with a glossy surface and hues ranging from bright green to dark green, with some yellow-ochre shades, especially where the stems are. Along with the tea leaves, one can notice fragments of dark magenta rose petals that create a beautiful color contrast. Once infused, the leaves release floral aromas of damask rose and notes reminiscent of glutinous rice, with a slight vegetal note and a pronounced sweetness that brings to mind powdered sugar. The liquor in the cup is golden, clear, and bright. The first infusion of oolong Rose tea has light notes of rose and toasted nuts and cereal starch. A delicate sweetness reminiscent of acacia honey can also be sensed. With the second infusion, the flavors become more intense: the taste of rose is now more pronounced without becoming harsh. The sweet notes also increase significantly, lingering at the back of the throat, as well as stronger notes of nuts, particularly almond and cashew. With the third infusion and the following ones, the rose returns to being more delicate, while the toasted nut note intensifies and the starchy and sweet component wraps the palate again. Opening, the oolong Rose tea presents a very gentle floral note of rose, followed by scents of acacia honey and on the finish of nuts, with the intense sweetness of pralined almonds. The body is medium, very silky on the palate, with a complete absence of astringency or bitterness. The persistence is sweet and floral, with pleasant notes of rose and almond. Place of origin: Bei Shan, located in Nantou County, Taiwan. We strongly recommend infusing Oolong Rose Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. By following this preparation with 5 grams of leaves, multiple infusions can be made to best capture all the nuances of the tea's flavor. After a quick rinse with water at 85°C, proceed with a first infusion of 30 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 10 seconds each time (30-40-50…). This tea has a longevity of 5-6 infusions. For a more classic preparation according to 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 right after the infusion time is up. The infusion times we suggest can, however, be slightly adjusted to personal preference for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight. The main benefits derived from Oolong teas come from the significant content of minerals and antioxidant phenols present in the leaves. Some studies indeed report that daily consumption of Oolong can influence bone health by improving the mineral concentration in this tissue and favor a decrease in blood sugars due to the stimulating effect of phenols on insulin. Oolong teas generally also have a low concentration of caffeine. This characteristic makes them suitable to be consumed at any time of the day, even by those who are more sensitive to this stimulating substance.
