Spring Xiang Hua Tie Guan Yin Oolong Tea 25g

Description

The leaf of Spring Xiang Hua Tie Guan Yin Oolong Tea, with its classic rolled shape, enchants with its natural and intense orchid fragrance; in the cup, this tea reveals a silky and fresh palate, with a lingering aftertaste that enhances the orchid fragrance. This tea comes from Xiang Hua, located in the renowned Anxi oolong tea-producing region. Tasting - Appearance and aroma The leaves of Spring Xiang Hua Tie Guan Yin oolong tea are tightly rolled and small, with bright colours ranging from dark green to emerald green. Once infused, the aromas released are sweet, like vanilla sugar, with notes of white flowers and aquatic flowers, as well as a fruity hint reminiscent of exotic fruit, particularly mango. The liquor is a brilliant pale gold, clear and very bright, with lime-green reflections. Tasting Notes GONG FU CHA The first infusion of Spring Xiang Hua Tie Guan Yin oolong tea is delicate and floral, with a note reminiscent of the fleshy petals of a magnolia, sugary hints and a light, elegant body. The second infusion reveals a subtly milky note reminiscent of milk and honey and a pronounced sweetness. The floral component becomes even more intense with the third infusion and those that follow, with orchid notes emerging alongside the bouquet of white flowers. Astringency and bitterness are completely absent. WESTERN STYLE The first sip of Spring Xiang Hua Tie Guan Yin oolong tea is extremely floral but balanced in intensity, with notes of magnolia, wisteria and orchid. A note of white sugar then emerges, lingering at the back of the throat, followed by a hint of vanilla cream on the finish. This is undoubtedly a very floral and refined Tie Guan Yin, with no herbaceous or vegetal hints. The body has medium oiliness and is very enveloping on the palate. The finish is long, floral and sweet. Place of origin Xiang Hua, Anxi, China Infusion method We strongly recommend infusing Spring Xiang Hua Tie Guan Yin using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea’s flavour nuances. Heat the water to 85°C: briefly rinse the leaves and then proceed with a first infusion of 15 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15 – 25 – 35…). This tea lasts for approximately 6 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves 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 tea as soon as the infusion time is complete. The infusion times we suggest can be slightly adjusted to suit your preference and obtain a more or less intense flavour. We recommend storing it in a cool, dry place away from direct sunlight. Benefits of Oolong Tea The main benefits that can be obtained from oolong teas, the category to which this Spring Xiang Hua Tie Guan Yin belongs, derive from the considerable content of mineral salts and antioxidant phenols present in the leaves. Some studies report that daily consumption of oolong tea may affect bone health by improving the concentration of minerals in this tissue and promote a reduction in blood sugar levels thanks to the stimulating effect of phenols on insulin. Oolong teas also generally have a low caffeine concentration. This characteristic makes them suitable for consumption at any time of day, even by people who are more sensitive to this stimulant.