You will be notified when the item is back in stock
We will be happy to let you know when this item is back in stock
Description
Origin: Ramché, Bokré & Nigalé Divisions, Jun Chiyabari, Hile, Nepal Cultivar: Phoobsering 312, Takdah 78, Takdah 668, and Bannockburn 157 Elevation: 1850m Harvest: May 18, 2020
Himalayan Black is typically harvested and crafted in the summer. This lot is a special spring offering with chocolatey 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 earthy aromas. The resulting note is semi-dark chocolate bar with a hint of tobacco. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Description
Origin: Ramché, Bokré & Nigalé Divisions, Jun Chiyabari, Hile, Nepal Cultivar: Phoobsering 312, Takdah 78, Takdah 668, and Bannockburn 157 Elevation: 1850m Harvest: May 18, 2020
Himalayan Black is typically harvested and crafted in the summer. This lot is a special spring offering with chocolatey 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 earthy aromas. The resulting note is semi-dark chocolate bar with a hint of tobacco. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Tasting Notes
Semi-dark chocolate bar with a hint of tobacco
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.
