The first blended tea of TasteaTaiwan. As you know, I’m not the best friend of modern mixtures full of fake ingredients, but this one is a traditional Chinese tea that will surprise you, the Oolong tea Hakka Orange. It’s a tea with natural medicinal properties. The filling is made up of Oolong tea from the MiaoLi 苗栗 area of my beloved Qingxin variety, together with the juice, skin and part of the pulp of the fruit, as well as licorice root (Glycyrrhiza glabra) and perilla:
- Licorice root (Glycyrrhiza glabra): in Mediterranean countries it was traditional to chew licorice root to refresh the mouth. In addition is used in many sweets and candies from our childhood you might remember. It’s a natural sweetener and it’s recommended not to consume it excessively (a great quantity, you can imagine that this tea has too little in comparison).
- Perilla frutescens: it’s an edible plant frequent in gardens in Asia due to attracting butterflies. Very aromatic and with a strong smell of mint. Its leaves contain minerals such as calcium, iron, potassium and vitamins A, C and riboflavin. It is widely used in Asian cuisine.
In Traditional Chinese Medicine is used to treat colds and stomach problems and is a very comforting drink, similar to the honey lemon mix your mom used to give you. As you know I focus on the taste and not on the medicinal aspect of tea, so I recommend that you drink it for pleasure and then, why not, to relieve a cold or sore throat. But for anything else, go to your trusted doctor.
Oolong Tea Hakka Orange is part of the culture of Hakka people. In Taiwan and throughout China, the predominant ethnic group is the Han, which is divided into several groups according to their origin, with the Hakka being one of them. Hakka 客家 means “guest families” and they arrived in Taiwan from southern China, Canton and Fujian. And of course in their inheritance there is tea. They are known for different teas such as Leicha or these “tea oranges”. Beyond the variety used, the important is the special processing. The exterior is the shell of a fruit, a cross between orange and lime called acid oranges. Being so sour cannot be consumed directly but the Hakka people are famous for using everything.
Creating this tea is an arduous manual process: first you have to collect and empty the oranges, prepare the tea, mix it with the rest of the ingredients and stuff it inside. Then it’s steamed, pressed, roasted and dried for a long period. This process is repeated several times for months and the result after about 2 years of aging is such that you might need to use a hammer or similar to break one. Not just the content, it is recommended to mix pieces of the skin in the infusion.
To extract the best of this blend I recommend freshly boiled water, being a good tea to prepare in large containers for the whole family, also gongfu style is good choice. Is one of the few teas I would suggest to add a bit of sugar or similar although it can be drank without anything else. The whole orange smells to orange and cinnamon and the flavor leaves a refreshing and menthol freshness in the mouth, but the predominant flavor is the orange taste. in its creation.
In addition to the flavor itself, the orange will be an interesting decoration for your house. It can be stored without problems because it was made to be aged. The size of each of the oranges is about 250 grams but being natural and handmade it can vary a bit.
|Amount of tea||1st infusion||Following
|5 gr. per 100ml||40 seconds||+10 seconds||5+|
|Western||2,5 gr. per cup||2 minutes||+30 seconds||3|