the aftermath of late night #Chinesetea tasting…overflowing pots with spent but still beautiful leaf..
many cups went through the 2 pots and gaiwan on the tea tray..glass pot-“white peony”, gaiwan- “gao yin ya” green, clay pot- autumn anxi benshan oolong (fresh pot and cup- Nepali special organic oolong)
the small clay pot nearly filled the plate when emptied, neck deep in oolong…1/3rd into the new Chinese adventures with more green, oolong, red and post fermented teas to come…
So begin your own tea experiments and enter the wonderful world of taste, experience and learning…!
Hand made from the tenderest tips of the tea plant harvested in the Sri-Antu Illam area, Nepal; with 50-60 kgs of fresh leaf needed to obtain 1kg of dry tea….! The tea is hand sorted with the greatest care then processed in the Yin Zhen (silver needles) style. Being a Himalayan Tea however it differs from the classic silver needle style by retaining many of the high mountain Himalayan Tea characteristics including a brightness and sharpness (briskness), with a crystalline purity.
As a white style tea it is 100% withered with many silver hairs on the long curled leaf and zero fermentation.
This exceptional tea has a wonderful bright, light, yellow green colour in the brew, with an extremely pleasant flowery aroma, and herbal notes to taste, with a fine and noble aftertaste.
1.as black tea- 2g per 100ml, 100 deg. C for 3-5 minutes.
2.gonfucha style-4-5 g per 200ml, 85 deg.C for 2 minutes increasing temperature each successive brew (90 deg, 2 min, 95…etc this method will produce more of the deeper notes to be released.) up to 4-5 brews possible.