Cultivar: Mixed Clonal: P312, T78, T668 & B157
Harvest: April 5, 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 Spring is a lightly oxidized black tea, crafted by skillful withering, delicate Britannia rolling, and gentle oven baking. The cool 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 J28 has sweet tropical notes of alphonso mango with the nectar-like body reminiscent of chamomile and hints of lemon thyme. Compare against our full range of Nepal and Darjeeling teas for a captivating and delicious flight through the Himalayas.
Sweet tropical notes of alphonso mango with the nectar-like body reminiscent of chamomile and hints of lemon thyme.
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.