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Jhannu Organic Oolong Tea shares its name with the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the darjeeling tea method to create teas with different degrees of fermentation. A first fermentation of 2–3 hours follows the light rolling. The second rolling breaks the structure of the leaf and its intercellular walls and is followed by another 2–3 hours of fermentation. The final rolling, just before heat fixation, brings the intensity of the flavor to its peak, adds freshness and enhances the terroir. Place of Origin Nepal Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. We recommend using 5 grams of leaves (approximately 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100°C, proceed with a first 5-second infusion, increasing the time by 10 seconds with each subsequent infusion while keeping the water at the same temperature. This tea can be infused up to approximately 7 times. For a more classic preparation, following the Western style, we recommend using 3 grams of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 100°C, with an infusion time of one and a half minutes. The tea can be strained for easier tasting. Infusion times are purely indicative and can be adjusted according to personal taste. Storage We recommend storing the tea in a cool, dry place away from direct sunlight to preserve its aromatic and taste qualities.
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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