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Description
Origin: Chulachuli Division, Jun Chiyabari, Hile, Nepal Cultivar: Phoobsering 312, Takdah 78, Takdah 668 and Bannockburn 157 Elevation: 1850m Harvest: April 15, 2020
Himalayan Black is typically harvested and crafted in the summer. This lot is a special spring offering with flowery nuance and is processed with techniques inspired by the tea master producers of East Asia. Following the steps of a traditional black tea, the Himalayan Black undergoes withering, a lengthy rolling, followed by oxidation and drying. The careful intensive rolling coaxes out a unique collection of iris and orchid aromas. The resulting note is a haunting violet with nuance of a central Chinese black tea. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Description
Origin: Chulachuli Division, Jun Chiyabari, Hile, Nepal Cultivar: Phoobsering 312, Takdah 78, Takdah 668 and Bannockburn 157 Elevation: 1850m Harvest: April 15, 2020
Himalayan Black is typically harvested and crafted in the summer. This lot is a special spring offering with flowery nuance and is processed with techniques inspired by the tea master producers of East Asia. Following the steps of a traditional black tea, the Himalayan Black undergoes withering, a lengthy rolling, followed by oxidation and drying. The careful intensive rolling coaxes out a unique collection of iris and orchid aromas. The resulting note is a haunting violet with nuance of a central Chinese black tea. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Tasting Notes
Iris, orchid, haunting violet
Ingredients
Organic Black Tea
Traditional Preparation
Add 5-8g tea per 350-400ml (11-12oz) to a glass teapot, like our Ming Cha Teapot or Simple Brew. Use water cooled to 200°F Add water and infuse for 3 minutes. Repeat for another 2+ infusions. Increase the steeping time by 30 seconds with each additional infusion.
