Metallic-bright liquor, apricot, peach, grapes with toasty nuts fragrant aroma
This Autumnal Flush Nepalese Black tea is very colourful and is keenly anticipated by many tea lovers all over the world. It has a longer shelf life. The good thing about Autumn Flush is that it tends to give us very rare teas.
Picking begins in early autumn (end of September) and ends during mid-November. Almost all good cultivars are mixed during the picking which leads to a complex character of the finished product. High grown tea bushes from altitudes that vary from 1200-1800 meters are picked to make this tea. The leaves are mature and full of dry matter as they move towards winter hibernation.
Green shoots are withered for a period of six to eight hours with a high-volume conditioned air limiting the leaves to dry only to the extent of having enough moisture. The leaves are then rolled for a precise period for deliberate abrasion and shaped according to the type of green shoot. They are dried continuously in high temperatures not exceeding 120˚C. Before they are packed and offered, they are re-fired in order to preserve for winter.
1 tsp per cup | 80ºC – 100ºC | 3 – 4 minutes
(Cold brew) 2 tsp per cup | Refrigerate | 6 – 8 hours