A product of the Himalayan monsoon season, this artisan tea brings strong warming flavors of plum and malty sweetness. After plucking, these leaves are 25 percent withered, then rolled in mechanical rollers. The tea is then placed in a shaping machine and further dried, producing uniformly curled black leaves with golden tips. The liquor is a distinctive dark red color, with a cup that is mild and smooth with a lovely balance of stone fruit and woody flavors.
Grown: Ilam, Mechi, Nepal
Organic: No – Conventional
Dry Aroma: Stone Fruit and Malty Sweetness
Tasting Notes: Plum, Wood, and Mild Roasted Tones
Brewing Suggestion: We like this tea best in a teapot when we used 1-2 tablespoon (3-4 grams) of tea first brewed for 3-5 minutes. For gaiwan brewing, we recommend no more than 60-90 seconds for your first brew.
Experiment and let us know how you liked it best!