- Kanchanjangha Noir Background
- Kanchanjangha Noir preparation
Kanchanjangha Noir is a brisk Nepal black tea with fruity and floral aromas, with hints of caramel. Flavor notes of raisins, cherry, and dark chocolate are prominent in this unique tea. Kanchanjangha Noir is a freshly plucked small batch tea packed at origin for maximum freshness.
This loose leaf black tea is perfect for everyday tea drinkers, especially those who love a classic english breakfast or earl grey. People who love single origin teas from Assam or Darjeeling will find much similarity to this tea and will surely appreciate its distinct flavor profile.
Ingredients: Artisan Black Tea
Kanchanjangha Noir is grown at the Kanchanjangha Tea Estate and Research Center Pvt. Ltd. which is nestled in the foothills of Mt. Kanchenjunga, the third highest mountain in the world, in the eastern part of Nepal. Located precisely near the western borders of Darjeeling, India and north of the Illam, the most famous tea growing region in Nepal, our small village enjoys the best of both worlds. Situated at an altitude of 1300-1800 meters (4,200 - 6000 feet), the area enjoys a pristine himalayan climatic conditions to produce highly unique and aromatic teas.
This classic organic black tea is made from the same process and, believe it or not, same machines that used at the Estate about 30 years ago. The processing technique was taught to the current factory manager by their long time tea maker from Darjeeling. Hence, the make, character and feel is almost the exact same as Darjeeling Second Flush. However, what really separates Nepali origin black teas from Darjeeling black teas is the age of the tea bushes. Nepali tea bushes are quite young -- around 50 years old -- while Indian tea bushes are almost 200 years old. This creates a fresher, more floral undertone in all of their teas.
In terms of the actual production, all black teas go through mainly four different steps - withering, rolling, oxidation and drying. Generally, two leaves and a bud are plucked during the summer season from every bush in an interval of 7 days. During the summer, with the right amount of heat and rainfall, the tea bushes are at their peak maturity time and that is the busiest time in tea production. The carefully plucked leaves are withered in withering troughs for several hours, sometimes even overnight depending on the type of leaves and the season. With the majority of the water evaporated, the rubbery leaves are then placed on a rolling machine to bruise and break the cells of the tea leaves to let them react with the oxygen in the air. After almost half an hour of a rolling process, the teas are then set to oxidize for several hours depending on what characteristics of black tea is required. After optimal oxidation, the tea maker carefully dries the tea in a drying machine, capturing the peak aromas and flavors. The DMT (Dryer Mouth Tea) is then placed though several tea sorting machines that result in different grades of teas such as SFTGFOP1, TGBOP, GOF and so on. After machine sorting, the teas also go through a manual hand-sorting before being packed and sent to customers.
Water Temperature: Just off the Boil (195--205 degrees)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl.(3 grams)
Steep Time: 2-5 minutes
Number of Infusions: 2-3
Steeping for 5~6 minutes at 195 - 203 degrees gives you the full taste profile. However, if you prefer more flowery aroma, use more leaves with shorter infusion time. (I use 3 grams per 6 oz water.) Please note that this is a strong tea, use the 2g to 6oz water ratio ( or less ) for plain drinking. Using the lower 195 degree temperature will produce a smoother, lighter profile with light citrus notes, while 205 degrees will result in a bolder, fuller profile. We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.