This is one of our freshest and special black Nepalese teas and reveals a rich plethora of taste notes. It was plucked and produced during the month of August 2019, ie the monsoon season south of the Himalayan mountains characterized by huge rainfall. These weather conditions definitely add a desirable variety to the taste profile relative to our other black teas from other season of the year (e.g. spring, summer or autumn).
The manufacturing of black tea in this region of Nepal and generally in northern India as well has a characterisitic quality of the tea that cannot be found in any other black teas produced in the world and cannot be treated like classic black tea.
This is one of our freshest and special black Nepalese teas and reveals a rich plethora of taste notes. It was plucked and produced during the month of August 2019, ie the monsoon season south of the Himalayan mountains characterized by huge rainfall. These weather conditions definitely add a desirable variety to the taste profile relative to our other black teas from other season of the year (e.g. spring, summer or autumn).
The manufacturing of black tea in this region of Nepal and generally in northern India as well has a characterisitic quality of the tea that cannot be found in any other black teas produced in the world and cannot be treated like classic black tea.
There is no one recipe to prepare a perfect cup of tea.
Here is one way we love to prepare our cup of Black Tea Nepal, and we encourage you to experiment and discover:
250-350 ml
It is best to use your favorite cup of tea as a measure of volume against which to estimate the amount of leaves needed.
5-7 g
Generally, this means a teaspoon with a tip or at least twice the amount of the standard teaspoon is about 2 grams, which is recommended for the preparation of a cup of tea according to the western model of preparation using a single, longer infusion. For example, 2 g of tea per cup about 250 ml for a single infusion of 3 minutes. In the Eastern model, we should use at least 4 g of leaves for successive, short infusions.
90 ℃
If you do not have a thermometer, stop heating the water when the first bubbles begin to separate from the bottom of the vessel at the very beginning of the active boiling process.
wash the tea leaves
It is very important to "wash" the tea leaves for about 10-15 seconds before our first real brew. We use the heated (80 ℃) water for the first infusion, make a very short brew for about 10 seconds, and throw away the liquid from this so-called wash.
first infusion 20 seconds
The first infusion of the Eastern model of short and successive infusions is ... really short: about 20 seconds for this Black Tea Nepal. It is important to drain the leaves well while we wait for the next infusion so that the ingredients do not continue to extract from the leaves in the meantime.
+10-15 seconds for every consecutive infusion, МАХ 4-6 infusions
For each subsequent infusion we add 10-15 seconds to the original 20 seconds. For example, the second infusion should be 30 seconds, the third infusion 40 seconds and so on ... You can make up to 4-6 infusions with the same leaves and finally make cold/ice tea with them.
use the full potential of the tea leaves and make yourself a some cold/ice tea
Not everyone can, nor should drink 4 to 6 cups of white tea, 250 ml each. For example, if, after the third brew, you decide you don't want to drink more tea today and have no one to share it with, then add the leaves you used up until now in a cold water glass jar and refrigerate for 6 to 12 hours. Enjoy a different side of the Black Tea Nepal ; )
Еxperiment boldly and discover the secret to your perfect cup of tea!
How to store the tea leaves and retain the freshness?
room temperature
sealed airtight
absolutely do not store in the fridge :)
keep away from sunlight
avoid humid environment
avoid exposing the tea leaves near any odors especially strong ones
