Black Oolong Tea Mini Cakes are certainly a special product: they originate from the Taiwanese cultivars Jinxuan and Ruanzhi but grow in China, in Yunnan. The processing of this oolong takes inspiration from the production of Yunnan black tea, namely withering, rolling of the leaves, oxidation and finally firing, thus becoming a combination of the traditional processes of two countries. It is rich in sweet and malty flavors, with a truly enveloping and velvety body. This tea comes from Dahei Mountain, located in the famous prefecture of Pu'er, Yunnan. Each package contains seven mini cakes of 7 grams each. Black Oolong Tea Mini Cakes appear as a disc about 5 cm in diameter, made up of tightly pressed leaves. The colors range from deep brown to coppery chestnut with the presence of golden buds. Once infused, the mini cake begins to loosen the leaves and releases sweet, enveloping aromas of fragrant wood, malt, cocoa and baked plums. The liquor ranges from amber orange in the first infusion to an intense ruby red in the last infusions. The first infusion of Black Oolong Tea Mini Cakes is sweet and malty, with slightly balsamic woody notes, hints of cooked and caramelized fruit, and a cocoa finish. In the second infusion, cocoa emerges first, here more intense, followed by notes of aromatic wood and malt. The third infusion and the following ones also reveal notes of muscovado cane sugar, with an exponential increase in sweetness and aroma. The body is fairly sustained, soft and round. There is no sensation of bitterness or astringency on the palate: instead, there is a good persistence, very fruity and surprisingly sugary. Place of origin: Pu'er, Yunnan, China. Brewing method: We strongly recommend brewing Black Oolong Tea Mini Cakes using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 200 ml. Following this preparation, with 7 grams of leaves, you can make multiple infusions to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at 90°C, you can proceed with a first infusion of 50 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 5 seconds. This tea allows for about 3-4 infusions.
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Black Oolong Tea Mini Cakes are certainly a special product: they originate from the Taiwanese cultivars Jinxuan and Ruanzhi but grow in China, in Yunnan. The processing of this oolong takes inspiration from the production of Yunnan black tea, namely withering, rolling of the leaves, oxidation and finally firing, thus becoming a combination of the traditional processes of two countries. It is rich in sweet and malty flavors, with a truly enveloping and velvety body. This tea comes from Dahei Mountain, located in the famous prefecture of Pu'er, Yunnan. Each package contains seven mini cakes of 7 grams each. Black Oolong Tea Mini Cakes appear as a disc about 5 cm in diameter, made up of tightly pressed leaves. The colors range from deep brown to coppery chestnut with the presence of golden buds. Once infused, the mini cake begins to loosen the leaves and releases sweet, enveloping aromas of fragrant wood, malt, cocoa and baked plums. The liquor ranges from amber orange in the first infusion to an intense ruby red in the last infusions. The first infusion of Black Oolong Tea Mini Cakes is sweet and malty, with slightly balsamic woody notes, hints of cooked and caramelized fruit, and a cocoa finish. In the second infusion, cocoa emerges first, here more intense, followed by notes of aromatic wood and malt. The third infusion and the following ones also reveal notes of muscovado cane sugar, with an exponential increase in sweetness and aroma. The body is fairly sustained, soft and round. There is no sensation of bitterness or astringency on the palate: instead, there is a good persistence, very fruity and surprisingly sugary. Place of origin: Pu'er, Yunnan, China. Brewing method: We strongly recommend brewing Black Oolong Tea Mini Cakes using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 200 ml. Following this preparation, with 7 grams of leaves, you can make multiple infusions to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at 90°C, you can proceed with a first infusion of 50 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 5 seconds. This tea allows for about 3-4 infusions.
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