Organic red Oolong tea from Nepal 50g
The organic red oolong is a tea coming from Nepal with an high level of oxidation. This product was particularly cured by the tea master during its processing in order to exalt the sweet potential in the leaves. The first step to reach the scope was leaving the harvest whitening under the sunlight for a longer period then usual while the second step was oxidizing the leaves in rooms poor of oxygen. These techniques are used quite often in the oolong tea production but here the big difference is made by the starting material, grown on the Nepalese slopes.
The taste profile of the infuse, at the beginning, show off a light citrus acidity which fades gradually revealing some sweetness. Besides this we can also taste an exotic vegetal flavor amplified by the persistent warm feeling and the soft tannic note in the aftertaste of this liquor.
Place of origin
After the harvest the leaves wither under the sunlight for about 35 minutes before going on bamboo trays indoor. Here it's where the oxidation process begin thanks to the tea master who rolled by hand the tea leaves on the trays. When the leaves have the desired oxidation level in low oxygen rooms they go into an oven where the enzymes related to the oxidation process are deactivated. After this phase the leaves are rolled by hand in their final form and, in the end, they rest and dry before being ready for being consumed.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 - 25 - 35 ...)
These leaves could be steep about 8 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and an half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
If you want to exalt the sweetness of this tea you could try to make it rest in your cup for about a minute before drinking it.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
6g-100ml / 15-25-35... sec / 8 infusions
3g-150ml / 90... sec / 2 infusions
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