Mini Cakes Green Oolong Tea comes from the Jinxuan and Ruanzhi cultivars in Taiwan, but its leaves, from wild tree forests, grow on Mount Dahei, in the famous county of Pu'er (Yunnan). Before proceeding with the oxidation stop (killing green), there is a key phase in oolong processing called shaking, that is, "shaking of fresh leaves": this step, in addition to starting oxidation through the impact of the leaves against one another and therefore an initial cell breakage, ensures that all the water in the stem spreads evenly into the leaves through the veins that run through them. This step also intensifies the aromas, fixing them. Each package contains seven mini cakes of 7 grams each. Tasting - Sight and smell Mini Cake Green oolong tea appears as a small 4 cm diameter round cake, made of pressed and very compact leaves of various shades of green, from dark forest green to light green, olive green and military green, with some leaves in beige tones. Once infused, the cake releases enveloping aromas of resin, fruits such as quince, yellow peach and pear pulp, incense, aromatic wood and a light finish reminiscent of leather. The liquor color is a deep yellow-orange, with amber reflections, very bright and rather transparent. GONG FU CHA tasting notes The first infusion of Mini Cake Green oolong tea has surprising notes that almost suggest a young sheng: incense, pine wood and resin, with a fruity sweetness underneath. With the second infusion, the balsamic notes intensify and the fruity sensation with notes of ripe pear emerges more clearly. The third infusion and the following ones bring out notes of camphor and incense again, with a fruity finish, showing an interesting, dynamic and certainly distinctive aromatic profile for an oolong tea. The body is of medium density and rather dry: a certain astringency is felt on the finish, leaving a pleasant feeling of cleanliness in the mouth. The persistence is long, with notes of incense and dry wood that bring to mind the memory of an autumn walk in the forest. Place of origin: Pu'er, Yunnan, China. Infusion method We strongly recommend infusing Mini Cakes Green oolong tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 200 ml capacity. Following this preparation, with 7 grams of leaves, multiple infusions can be made to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90°C, proceed with a first infusion of 40 seconds and, subsequently, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 10 seconds. This tea allows about 4-5 infusions. The infusion times suggested by us may nevertheless be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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Mini Cakes Green Oolong Tea comes from the Jinxuan and Ruanzhi cultivars in Taiwan, but its leaves, from wild tree forests, grow on Mount Dahei, in the famous county of Pu'er (Yunnan). Before proceeding with the oxidation stop (killing green), there is a key phase in oolong processing called shaking, that is, "shaking of fresh leaves": this step, in addition to starting oxidation through the impact of the leaves against one another and therefore an initial cell breakage, ensures that all the water in the stem spreads evenly into the leaves through the veins that run through them. This step also intensifies the aromas, fixing them. Each package contains seven mini cakes of 7 grams each. Tasting - Sight and smell Mini Cake Green oolong tea appears as a small 4 cm diameter round cake, made of pressed and very compact leaves of various shades of green, from dark forest green to light green, olive green and military green, with some leaves in beige tones. Once infused, the cake releases enveloping aromas of resin, fruits such as quince, yellow peach and pear pulp, incense, aromatic wood and a light finish reminiscent of leather. The liquor color is a deep yellow-orange, with amber reflections, very bright and rather transparent. GONG FU CHA tasting notes The first infusion of Mini Cake Green oolong tea has surprising notes that almost suggest a young sheng: incense, pine wood and resin, with a fruity sweetness underneath. With the second infusion, the balsamic notes intensify and the fruity sensation with notes of ripe pear emerges more clearly. The third infusion and the following ones bring out notes of camphor and incense again, with a fruity finish, showing an interesting, dynamic and certainly distinctive aromatic profile for an oolong tea. The body is of medium density and rather dry: a certain astringency is felt on the finish, leaving a pleasant feeling of cleanliness in the mouth. The persistence is long, with notes of incense and dry wood that bring to mind the memory of an autumn walk in the forest. Place of origin: Pu'er, Yunnan, China. Infusion method We strongly recommend infusing Mini Cakes Green oolong tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 200 ml capacity. Following this preparation, with 7 grams of leaves, multiple infusions can be made to best appreciate all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90°C, proceed with a first infusion of 40 seconds and, subsequently, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by about 10 seconds. This tea allows about 4-5 infusions. The infusion times suggested by us may nevertheless be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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