Pipachá Bio

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Not available
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Martin Bednář
Average preparation
205 °F / 96 °C 5 min, 0 sec 5 g 10 oz / 300 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

2 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “A little background to this tea before review itself. It is, I assume, tea produced on Azores (so technically Portugal), there it was also processed as an oolong and then put into port wine...” Read full tasting note
    90

From Chá Camélia

Organic Oolong Tea matured in Portwine Pipes

Our passion for tea and wine is reflected in our PIPACHÁ. Niepoort port wine is often matured for decades in wooden pipes, which take on some of the characteristics of the port. We have selected a semi-oxidized organic oolong tea with its complex flavours of dried fruits and its delicate tannins, and stored it in some of these pipes, such that, over time, the tea will absorb some of the port wine flavours. A tea that opens up new tasting dimensions.

Flavour of dried fruits and honey with an elegant portwine nose and finish, little caffeine

About Chá Camélia View company

Company description not available.

1 Tasting Note

90
1892 tasting notes

A little background to this tea before review itself. It is, I assume, tea produced on Azores (so technically Portugal), there it was also processed as an oolong and then put into port wine barrels. Port wine, is actually Portugese national drink, so it will be an interesting tea, at least I have hoped for that when buying it in store of Teerausch during my trip through Germany last summer. Also, it is actually the same tea as SkySamurai had not so long ago, here her review: http://steepster.com/skysamurai/posts/438625

And now let’s talk about tea. I had it several times, prepared western and I haven’t tried it gongfu yet.
I assume as well it is a roasted oolong, which produces a lovely aroma when dry and even better one while wet. I notice roasted notes, but also red fruits, a little woody notes, red wine, but also a little bit mineral/earthy is there.

As of flavour, if you steep it long(er) enough, it can turn very flavourful, with again the roasted-red fruit-woody notes. It is not like port wine, but it is warming in very same way; also it is complex — the mineral/earthy notes are still there but so muted and they add just a lovely complexity to this tea.

I have to try it gongfu… and I would love to see another opinions (Leafhopper, there is a bit on the way to you), but I don’t think that many of you would order it just because my note.

Preparation
205 °F / 96 °C 5 min, 0 sec 5 g 10 OZ / 300 ML
beerandbeancurd

What a thing, aging tea in wine barrels. I’m putting this on my list (you underestimate your power of suggestion)!

Login or sign up to leave a comment.