Organic Jhannu Oolong Tea has the same name as the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the Darjeeling tea method, in order to create teas with different degrees of fermentation. After the light twisting comes a first fermentation of 2-3 hours. The second twisting breaks the structure of the leaf and its intercellular walls and is followed by another 2-3 hours of fermentation. The final twisting, just before heat fixation, maximizes flavor intensity, adds freshness and emphasizes the terroir. Place of origin: Nepal. We strongly recommend brewing 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 in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, proceed with a first infusion of 5 seconds, increasing the time by 10 seconds with each subsequent infusion, keeping the water at the same temperature. This tea can be infused up to about 7 times. For a more classic preparation, in the Western style, we recommend using 3 grams of leaves in a 150 ml cup with water at 100°C, with an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting. The infusion times are purely indicative and can be adjusted according to personal taste. We recommend storing the tea in a cool, dry place, away from direct sunlight, to preserve its aromatic and flavor qualities.
Price VAT included
Organic Jhannu Oolong Tea has the same name as the highest mountain visible from the Pativara plantations. It is made from Assam leaves and processed using the Darjeeling tea method, in order to create teas with different degrees of fermentation. After the light twisting comes a first fermentation of 2-3 hours. The second twisting breaks the structure of the leaf and its intercellular walls and is followed by another 2-3 hours of fermentation. The final twisting, just before heat fixation, maximizes flavor intensity, adds freshness and emphasizes the terroir. Place of origin: Nepal. We strongly recommend brewing 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 in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100°C, proceed with a first infusion of 5 seconds, increasing the time by 10 seconds with each subsequent infusion, keeping the water at the same temperature. This tea can be infused up to about 7 times. For a more classic preparation, in the Western style, we recommend using 3 grams of leaves in a 150 ml cup with water at 100°C, with an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting. The infusion times are purely indicative and can be adjusted according to personal taste. We recommend storing the tea in a cool, dry place, away from direct sunlight, to preserve its aromatic and flavor qualities.
