Kesane is the name of a flower that grows only in the Guria region of Georgia. The tea plants are surrounded by a forest rich in this mysterious flower. It is a golden tea that enchants with its aromas: woody, honeyed, fruity, and roasted, with a vegetal touch. The taste is refined and full-bodied, with an unforgettable sweet character and a refreshing finish. The leaves of oolong tea Kesane are very long, tapered, and delicately rolled, of a deep brown color with shades of chestnut and copper. Once infused, they release notes of cocoa bean, malt, and dried fruits, with a slightly vegetal finish. The liquor is of a golden color that tends to amber after the first infusions, remaining clear and bright. The first infusion of oolong tea Kesane presents on the palate hints of cocoa and toasted notes, with a remarkable sweetness and a fleeting floral note. With subsequent infusions, the body of the tea becomes denser, softer, and enveloping, revealing notes of toasted almond and a hint of vanilla. The last infusions are decidedly full-bodied and maximize the cocoa notes, almost reminiscent of pudding, with a sugary and creamy note that evokes condensed milk and a finish of crunchy almond. The persistence is long and cocoa is always the protagonist. There is no astringency or bitterness in this oolong that withstands many infusions, providing sweet, intense, and enveloping notes. Place of origin: Georgia. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 4 grams of leaves, you can make multiple infusions that capture all the nuances of flavor of the tea. Heat the water to a temperature of 90°C and proceed with a first infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10 - 15 - 20…). For a more classic preparation in the Western style, we recommend 4 grams of leaves in a 200 ml cup with water at 90°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 over. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight. The main benefits that can be derived from oolong teas come from the significant content of minerals and antioxidant phenols present in the leaves. Some studies report that the daily intake of oolong tea can impact bone health by improving the concentration of minerals in this tissue and help reduce blood sugars due to the stimulating effect of phenols on insulin. Furthermore, oolong teas generally have a low caffeine concentration. This characteristic makes them suitable to be consumed at any time of the day, even by those most sensitive to this stimulating substance.
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Kesane is the name of a flower that grows only in the Guria region of Georgia. The tea plants are surrounded by a forest rich in this mysterious flower. It is a golden tea that enchants with its aromas: woody, honeyed, fruity, and roasted, with a vegetal touch. The taste is refined and full-bodied, with an unforgettable sweet character and a refreshing finish. The leaves of oolong tea Kesane are very long, tapered, and delicately rolled, of a deep brown color with shades of chestnut and copper. Once infused, they release notes of cocoa bean, malt, and dried fruits, with a slightly vegetal finish. The liquor is of a golden color that tends to amber after the first infusions, remaining clear and bright. The first infusion of oolong tea Kesane presents on the palate hints of cocoa and toasted notes, with a remarkable sweetness and a fleeting floral note. With subsequent infusions, the body of the tea becomes denser, softer, and enveloping, revealing notes of toasted almond and a hint of vanilla. The last infusions are decidedly full-bodied and maximize the cocoa notes, almost reminiscent of pudding, with a sugary and creamy note that evokes condensed milk and a finish of crunchy almond. The persistence is long and cocoa is always the protagonist. There is no astringency or bitterness in this oolong that withstands many infusions, providing sweet, intense, and enveloping notes. Place of origin: Georgia. We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 4 grams of leaves, you can make multiple infusions that capture all the nuances of flavor of the tea. Heat the water to a temperature of 90°C and proceed with a first infusion of 10 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (10 - 15 - 20…). For a more classic preparation in the Western style, we recommend 4 grams of leaves in a 200 ml cup with water at 90°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 over. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight. The main benefits that can be derived from oolong teas come from the significant content of minerals and antioxidant phenols present in the leaves. Some studies report that the daily intake of oolong tea can impact bone health by improving the concentration of minerals in this tissue and help reduce blood sugars due to the stimulating effect of phenols on insulin. Furthermore, oolong teas generally have a low caffeine concentration. This characteristic makes them suitable to be consumed at any time of the day, even by those most sensitive to this stimulating substance.
