Bright sunset golden hue, fruitier notes, crispy, wild honey.
The Golden tips tea may be distinguished from golden needles tea by having a close look at the infused (wet) leaves. Only a small first leaf and a bud are used to make this beauty. It has a remarkable sweet honey-like notes and a nutty dry feel finish but more pronounced. It has more body and may have fruitier notes to offer according to seasonal variations. A bright sunset golden hue that floats in the rim of the cup assures true attributes of a good Golden Tips tea.
This style of tea is generally picked in the fields above altitudes of 1500 meters above the sea level in Nepal. The required leaves qualification is – the presence of lush hairy coat beneath or in the underside of the first leaf and its size. Leaves are assumed suitable when serration of the first leaf is inverted slightly, which indicates that it has just transformed from a bud. These green shoots are painstakingly difficult to pick and demand high skills and speed. These leaves have better concentrations of flavonoids at times while the day length is longer.
Buds are withered for several hours with natural air, slowly blown from underneath until the tip of the buds turn or tilt backward. The amount of moisture is precisely judged to enhance the enzymes and flavour index. Some Golden Tips are rolled and most of them are just hand pressed so that they acquire sharp shapes. Then the buds are dried to finish. The length of processing this style of tea largely contributes to the colour and body of the tea. Good teas take 24 to 26 hours to finish. These teas are subject to a soft withering, simultaneous cooling, and heating process. The green shoots also go through a regime of programmed rolling. Slow baking is an integral part of processing these teas, while they are finally fired in high temperatures.
1 tsp per cup | 90ºC – 95ºC | 3 minutes
(Cold brew) 2 tsp per cup | Refrigerate | 6 – 8 hours