Cultivar: Mixed Clonal: P312, T78, T668 & B157
Harvest: March 21, 2019
Our buyers traveled to Darjeeling and Nepal during the first flush season and personally selected a compelling range of teas picked in the peak days of early spring. Himalayan Jade is a lightly oxidized black tea, crafted by skillful withering, delicate Britannia rolling, moderate oxidation resting, and gentle oven baking. The cool temperatures at high elevation in the Himalayas inhibits tea leaf oxidation, so while Himalayan Jade is technically a black tea you will notice the leaves are greenish-golden 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 J1A has luscious notes of plumeria, pluot, and iris. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Luscious notes of plumeria, pluot, and iris.
Organic black tea.
Add 4g 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 3+ infusions. Increase the steeping time by 30 seconds with each additional infusion.