Mini Oolong Tea Cakes Green comes from the Jinxuan and Ruanzhi cultivars in Taiwan, but its leaves, from forests of wild trees, grow on Mount Dahei, in the famous county of Pu'er (Yunnan). Before proceeding with the oxidation halt (killing green), there is a key stage in oolong processing called shaking, that is, "shaking the fresh leaves": this step, in addition to starting oxidation by making the leaves collide with one another and thus causing an initial cell break, 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 The Mini Cake Green oolong tea presents itself as a 4 cm diameter round cake, made of pressed and very compact leaves in 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 color of the liquor is an intense yellow-orange, with amber reflections, very bright and fairly transparent. GONG FU CHA tasting notes The first infusion of Mini Cake Green oolong tea has surprising notes that almost call to mind a young sheng: incense, pine wood and resin, with a fruity sweetness in the background. With the second infusion, the balsamic notes intensify and the fruity scent emerges more clearly with notes of ripe pear. The third infusion and the following ones bring out notes of camphor and again incense, with a fruity finish, showing an aromatic profile that is interesting, dynamic and certainly distinctive for an oolong tea. The body is of medium density and fairly dry: a certain astringency can be felt on the finish, leaving a pleasant clean sensation 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 Torte Green oolong tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 200 ml. Following this preparation, with 7 grams of leaves, multiple infusions can be made to best enjoy 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 40 seconds and, subsequently, keeping the water at the same temperature, you can continue to use 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 we suggest can nevertheless be slightly adjusted to your liking to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.
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Mini Oolong Tea Cakes Green comes from the Jinxuan and Ruanzhi cultivars in Taiwan, but its leaves, from forests of wild trees, grow on Mount Dahei, in the famous county of Pu'er (Yunnan). Before proceeding with the oxidation halt (killing green), there is a key stage in oolong processing called shaking, that is, "shaking the fresh leaves": this step, in addition to starting oxidation by making the leaves collide with one another and thus causing an initial cell break, 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 The Mini Cake Green oolong tea presents itself as a 4 cm diameter round cake, made of pressed and very compact leaves in 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 color of the liquor is an intense yellow-orange, with amber reflections, very bright and fairly transparent. GONG FU CHA tasting notes The first infusion of Mini Cake Green oolong tea has surprising notes that almost call to mind a young sheng: incense, pine wood and resin, with a fruity sweetness in the background. With the second infusion, the balsamic notes intensify and the fruity scent emerges more clearly with notes of ripe pear. The third infusion and the following ones bring out notes of camphor and again incense, with a fruity finish, showing an aromatic profile that is interesting, dynamic and certainly distinctive for an oolong tea. The body is of medium density and fairly dry: a certain astringency can be felt on the finish, leaving a pleasant clean sensation 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 Torte Green oolong tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 200 ml. Following this preparation, with 7 grams of leaves, multiple infusions can be made to best enjoy 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 40 seconds and, subsequently, keeping the water at the same temperature, you can continue to use 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 we suggest can nevertheless be slightly adjusted to your liking to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.
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