- Asian Black's Background
- Black Tea Preparation
Our Asian Black Nirvana is our own blend of 2 of the most famous teas in Asia--China Keemun & India Darjeeling. At first we were reluctant to adulterate two such exceptional teas by blending them together. Who in their right mind would want to do such a thing! But in this case it really works. The characteristics that make each of these teas so outstanding complement & enhance each other to such a degree that you may never go back to drinking either one of them by themselves!
Ingredients: Artisan Black Tea
Origin: Darjeeling, India; Anhui, China
Our Asian Black Nirvana is our own blend of two of the most famous teas in Asia--China Keemun & India Darjeeling. At first we were reluctant to adulterate two such exceptional teas by blending them together. Who in their right mind would want to do such a thing! But in this case it really works. The characteristics that make each of these teas so outstanding complement & enhance each other to such a degree that you may never go back to drinking either one of them by themselves!
It truly doesn’t get much better than this! Arya Diamond Darjeeling's dry leaf is a bit larger than the normal classic graded Darjeeling second flush leaf, and it has an attractive bloom. The leaves are elongated and wiry with dark yellowish and chocolate brown colors. There is an abundance of silver and golden tips, evidence of the remarkable handling during processing. The rich aroma is similar to a complex mixture of chocolate, mint and fresh fruits with a hint of almond. The infused leaf opens beautifully to reveal the original size of the tea leaf. It has a lively brown color with the golden and silver tips turning a pale yellow. The leaf set of one leaf and a bud is fully intact--once again, evidence of the superior handling during processing. The infused leaf has a sweet aroma with a hint of lemon and a complex nutty, fruity character. The liquor is lighter in color than the classic second flush Darjeelings. Diamond has a light and bright golden brew that is brisk and instantly sweet with fruity, nutty undertones. All in all, this is definitely a tea to be savored!
A tantalizing blend of fruit, honey and floral notes, the Keemun aroma is a charming experience. The taste, often described by foreigners as "China sweetness", is well balanced and distinctive. Keemun Hao Ya produces liquor with luster and bright reddish brown color. In the cup, the premium tea has a bright golden ring appearing around the edge of the liquor. The golden ring is the sign that tea leaves are rich in theaflavins that are vital for good quality.Located in the foothills of the Himalayas of northeastern India, Darjeeling is renowned for producing the "Champagne of Black Teas". It is one of the four main tea growing regions in India and, at 6,000 feet, the highest in elevation. Formerly called Sidrabong the Arya Estate (which means “respectable” or “best” in the Indian language) is a relatively small tea garden that was established in the eighteenth century by a group of Buddhist monks, whose original dwelling is preserved on the property to this day. It is fully certified bio-organic and is strongly committed to environmental sustainability. The Estate actually has the distinction of having the first private hydro-power generator in Asia! As a small organic tea garden, Arya’s focus has always been on producing artisan teas of exceptional quality.
Keemun, produced in Anhui Province, China, is often referred to as the Burgundy of teas due to its superb boquet. It is one of the only black teas that ages well and improves over time. Keemun is a relatively new black tea that only dates back to 1875. It soon gained popularity in England, and became the most prominent ingredient of high class English Breakfast tea. Over the years, Keemun Tea continued to take the world by storm. A two-time gold medallist in The World Exposition Fair, the unique aroma is said to rival any of the Darjeelings and Ceylon teas.
Water Temperature: Just off the Boil (205 degrees)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 tsp. to 1 Tbl.(2.5 grams)
Steep Time: 2--4 minutes
Number of Infusions: 1
When measuring it is best to weigh your tea. (I use a small pocket scale. We have a few or you can get good inexpensive scales at Old Will Knotts) Measuring volume with a teaspoon or tablespoon is not accurate because whole leaf teas take up much more space than broken, graded teas.
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. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, 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.