Orange and red hue liquor, crispy astringent, mellow buttery, fruity with a reminiscent of wild berries.
Chunky, inconsistent yet flamboyant colorful well-twisted leaves with layered complexes of flavor defines the best style Nepali Oolong tea.This is progressive oxidized Oolong that changes with the seasons, with harvests. These Oolong leaves will give you the best experience for a perfect Cold Brew Iced Tea.
Hābre, in local dailect of Ilam, Nepal, is the original name for Red Panda, which is a listed endangered specie found in the eastern Himalayan belt. Mai-pokhari region is one of the greatest habit of these red pandas and also a heritage listed region for Red Panda preservation authorised by the Nepal Government and the UNESCO.
Cultivar selection and segregation in processing is the key to make this Oolongs. The judgment of choosing a particular day for picking and time of picking also makes a remarkable effect in the finished profiles of this tea. The consistent size of two leaves and a bud selected and picked in warm dry weather contributes largely to the qualities of this Oolong.
The degree of wither varies upon the day to day weather but is restricted to a shorter length by using gentle conditioned forced air. As the name depicts the leaves are then rolled either by hand or wrapped in a cloth. The drying process of this Oolong is short and a good mass of hot air is required to finish these Oolongs.
1 tsp per cup | 70ºC – 80ºC | 2 – 3 minutes
(Cold brew) 2 tsp per cup | Refrigerate | 6 – 8 hours
Mai-pokhari area is special for its artisan teas and red panda. The other fact is that the 99 percent of the world does not know that there is red panda.
Red Panda, also known as Hābre in eastern Nepal, is a native animal of south-east Asia. The red panda habitat in Nepal lies in the east hill region at altitudes between 2,200 and 4,800 meters above sea level. Although carnivorous, this animal heavily relies on a herbivorous diet such as tender bamboo shoots and tall tree leaves. But with the ever-growing human population and deforestation, the survival of these beautiful specie has become a pressing concern for decades, with their favourite source of food; bamboo forest degenerating, creating an ecological gap consequently pushing them on the brink. Learn more>>
IN THE PICTURE
MAN KUMAR MUKHIYA, THE PRODUCER OF MAI-POKHARI TEA FACTORY.
It takes a bit of rare luck to have a sight of this shy-natured specie.