Cultivar: Phoobsering 312, Takdah 78, Takdah 668 and Bannockburn 157
Elevation: 1850 m
Harvest Date: April 5th, 2020
Himalayan Spring is a lightly oxidized black tea, crafted by skillful withering, delicate Britannia rolling, and gentle oven baking. The cool, Springtime temperatures at high elevation in the Himalayas inhibits tea leaf oxidation, so while Himalayan Spring is technically a black tea you will notice the leaves are pear green in color. The artisans at the Jun Chiyabari tea garden are exceptional at capturing the freshness of spring in this tea, maximizing its fresh, flowery character. Lot J3A has a fresh note of lily of the valley. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Ramché, Bokré & Nigalé Divisions, Jun Chiyabari, Hile, Nepal
Fresh, delicate, lily of the valley
Organic Black Tea
Add 5-8g tea per 350-400ml (11-12oz) water into a glass teapot, like our Ming Cha Teapot
or Simple Brew.
Use water cooled to 180°F.
Infuse for 3 minutes.
Repeat for another 2+ infusions. Increase the steeping time by 30 seconds with each additional infusion.