- Kumari Gold Background
- Kumari Gold Preparation
Kumari Gold is a celebration in a cup. Like walking into a bakery on a day off, Kumari Gold has the aromas that evoke comfort from within. A velvety cake-like sweetness will bring a smile to your face with every sip. With a pronounced caramel and brown sugar aroma that stirs into flavors of honey and baked fruits, this tea is a confectionery- like treat for you.
This special golden tips tea will intrigue tea novices and connoisseurs both. Tea lovers with aptitude for Yunnan Gold, Golden Monkey or any other golden tips tea will surely enjoy this beautiful cup. The aroma is very attractive, with fresh notes of malt, caramel, toasted oats, baked bread, and raisins. This is a full bodied tea with a smooth texture, almost no astringency, only a trace of bitterness and a lot of toasty sweet notes. Kumari Gold tastes of malt, caramel, raisins, light floral notes that hint at roses, and a touch of baked bread. The raisin sweetness and light rose notes carry into the aftertaste. If you are anything like me Kumari Gold is sure to become a favorite of yours - it didn’t become the grower's best selling tea for no reason!
Ingredients: Artisan Black Tea
Origin: Kanchanjangha Tea Estate, Nepal
Kumari Gold is produced by the Kanchanjangha Tea Estate and Research Center Pvt. Ltd. (KTERC). KTERC is the first certified organic tea garden in Nepal that was established in 1984 by Mr. Deepak Prakash Baskota to rid his community of poverty. It remains a model social enterprise still today, that runs on cooperative infrastructure and is truly focused on the people and planet before profit.
Our special Kumari Gold black tea is a golden tips tea which has quite a few unique tweaks to the normal black tea processing technique. Similar to other specialty teas, generally only one (sometimes two) leaves and the terminal bud are carefully plucked during the second flush (summer season). The freshly hand-plucked delicate leaves are withered for several hours to get the moisture out of the tea leaves so that they remain intact during the rolling process. The rolling process is done in several stages with low-medium and high pressure during which great care is taken so as not to break the leaves but also bring out the essential oils and other aromatic components of tea to life. After a complete rolling process of about 20-25 minutes, the leaves are set to oxidize for 8-10 hours depending on the type of leaves and the season.
During the oxidation process, the leaves are turned and set in many different positions in frequent intervals. This is not only critical in bringing out the desired flavors, but it also enhances the golden coloring of the buds through oxidation. At the peak of their aroma, the leaves are sent for the drying process, which captures the flavors and the aromas that are later prominent in the cup of the drinker when brewed.
The time and care put into creating this wonderful tea can be seen at every stage of analysis. The sweet, fruity, and slightly floral aroma and taste of the tea is remarkable, and how it carries into the aftertaste is also noteworthy.
The grower recommends brewing 2 grams of this tea at 210 degrees for 5 minutes. My personal preference, however, is to follow the Chinese method of brewing tea. I use this method for almost all black teas. Either of these methods will give you 5 luscious infusions.
My Preferred Brewing Method
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: 5 +