- Himalayan Black Preparation
If black tea from China is too soft for your taste, perhaps this is a good option. While having same level of pleasant flowery character, Himalayan Finest Flowery has a lot more sharpness and strength. Our garden, 1800m above the Dhankuta region, lends a pristine growth environment for the tea. The extreme difference between day and night, winter and spring, the dry air and unique minerals in the soil give a distinctive taste profile to this light colored black tea.
Our Himalayan Finest Flowery is comparable to the finest Darjeeling. EU and USDA certified organic. The fragrant dry leaves have a refreshing, bright, floral aroma with distinctive notes of citrus peel along the line of bergamot. Crisp and lively with earthy accents this has a strong, full bodied infusion that is lightly sweet and malty. Tinkling mineral notes and a slight citrus bite define the refreshing, lingering aftertaste.
While Darjeeling has enjoyed a popularity and a surging price, this similar tea that comes from the other side of the national border has yet to be a household name. We have been working with perhaps the most serious tea farmer to bring you this single batch 2016 first flush that shines even amongst its peers. Enjoy the great value before the rising fame of Nepali tea demands a higher price.
Ingredients: Artisan Black Tea
Origin: Dhankuta, Nepal
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.(4 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 4 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.