Description
First first black tea is a carefully hand-picked selection of two leaves and a bud harvested in the spring. With this cup of tea, one can imagine the lively burst of the Himalayas after a long, grey winter. These two spring teas have distinctly different tastes and flavour profiles. The tea leaves are sourced and picked from two separate farms, each with unique microclimates and terroirs. While the production methods may be generally similar, the art of making tea ultimately lies in the skill of the maker.
Also called Spring Teas or Spring Black Tea, this picking begins in early Spring and end during mid-May. 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 Nepali Spring Black tea.
Lush green leaves are withered for a period of 8 to 12 hours with high volume conditioned the air, leaving the leaves to dry considerably. While these leaves are rolled for a very short period of 5 to 10 minutes without any deliberate abrasion, they are dried immediately.
KANCHAJUNGA ORGANIC ORTHODOX CHIYA UDHYOG
UFC Code 29-T1
E00592067 N0298562
Elevation 1967 meters above sea level
26°59’05.4″N 87°52’02.9″E Trace and Locate
Sakhejung Village, Ilam Municipality 01, Ilam, Nepal
Production: Small Scale | Small Stakeholders | Family Farms
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FARMERS TEA PROCESSING INDUSTRY
UFC Code 197-T2
E00583772 N02976929
Elevation 1766 meters above sea level
26°58’59.6″N 87°54’53.0″E Trace and Locate
Malate – Jasbire Villages, Ilam, Nepal
Production: Small Scale | Family Farms
LWANG TEA ESTATE
(Annapurna Tea Gardens)
Elevation 1649 meters above sea level
28°19’52″N 83°52’06″E – Trace and Locate
Annapurna Tea Gardens, Lwang Village, Ghalel, (Pokhara) Nepal
Production: Family Farm
LALIGURAS CHIYA PRASODHAN UDHYOG
Elevation 1471 – 1800 meters above sea level
26°54’23″N 87°50’27″E TRACE AND LOCATE
Deumai, Ilam, Nepal
Production: Community and Family Farms
LOCAL CLASSIC
Kanchanjunga Organic Orthodox Chiya Udhyog
(Sakhejung Village)
The two internodes in between the bud and the two leaves contribute to the higher complexity of enzymes and flavonoids. A perfect, classic two leaves and busets appears when steeped. Great to look at and, have a little research of your own while you drink. It is a classic, highly oxidised orthodox style of black tea produced in spring, therefore, the tips or the buds shines like copper instead of yellowish golden tips. These coppery tips will tone down the harshness and produce mellow strength, a step closer to golden tips.
Brewing guide: 1 tsp per cup | 90ºC – 100ºC | 3 minutes
FINEST CONTEMPORARY
Farmers Tea Industry
(Malate Village)
This tea offers a refreshing mild astringency that remains memorable for a long time in the palate. It lends a crisp bite of vegetal or grassy flavour. The colour of the dry tea leaves portrays a bright greenish bloom in a grey backdrop. The liquor exhibits a clean pale lemon colour. Minimally processed and retaining its greenish dry appearance, this tea is unique for a black tea.
Brewing guide: 1 tsp per cup | 80ºC – 85ºC | 3 minutes
FINEST CONTEMPORARY
Laliguras Chiya Prasodhan
(Deumai Village)
Despite its dry appearance, this tea is surprisingly refreshing and less astringent. It offers crisp floral notes, reminiscent of a white tea or a lightly oxidised variety. Laliguras Chiya producers are back with their unique first flush black tea, making a return since their debut in 2021.
Brewing guide: 1 tsp per cup | 80ºC – 85ºC | 3 minutes
FINEST CONTEMPORARY
Lwang Tea Estate Pvt Ltd
(Pokhara, Kaski)
It comes from different region, west of Nepal, from the famous village of Pokhara. This is the only producer from this region. As it should be, it’s a flush tea, yellowish orange liquor, mellow and mild astringent with sweet aftertaste. It’s a gift from Pokhara!
Brewing guide: 1 tsp per cup | 80ºC – 85ºC | 3 minutes
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