From the renown Arya Tea Estate in Darjeeling, India, Emerald is a unique Himalayan green tea worth having. It proves that you don't have to be from China or Japan to make a credible green tea!
In practice, most Darjeeling estates give little importance to the production of green tea. Those that do produce it tend to do so during the off-season during the monsoons. Arya, however, produces this jewel of a green tea during the peak season using its best AV2 clonal tea bushes. Emerald mingles the very delicate characteristics of a classic Darjeeling with those of a first rate China green.
This attractive--no, elegant--well-made tea has small, delicate leaves in lovely hues of golden-green and sea-green. with an abundance of silver tips (a quality that is very rare with other Darjeeling green teas.) The leaves are well-twisted and rolled, both wiry and silky to the touch. The sweet, faintly vegetal aroma of the dry leaf suggests carrot and squash with a touch of spinach. Once infused the well-twisted and rolled leaf unfurls to reveal the original size and shape of the leaf. The infused leaf is a light yellow-green and highly aromatic with fruity, flowery notes and faint vegetal undertones. The liquor is clean and bright, a pale and sparkling-fresh yellow-green. It has a nicely rounded sweetness, at once both floral and fruity, with a faint astingency without the slightest trace of bitterness. Emerald responds very well to a lighter steep and slightly cooler water temperatures.
Ingredients: Artisan Green Tea
Origin: Darjeeling, India
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. 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 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.
In practice, most Darjeeling estates give little importance to the production of green tea. Those that do produce it tend to do so during the off-season during the monsoons. Arya, however, produces this jewel of a green tea during the peak season using its best AV2 clonal tea bushes. Emerald mingles the very delicate characteristics of a classic Darjeeling with those of a first rate China green.
Brewing Instructions
Water Temperature: 162-175 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl. (2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3
Emerald Lemon Ginger may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5 grams of leaf per 6 oz of liquid, before infusing with 162-175 degree water for up to 1-3 minutes. As with all green teas, Emerald Lemon Ginger can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged, especially with such a forgiving tea. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
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." 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.
