Amber colour, crispy astringent, mellow buttery, fruity with a reminiscent of caramel.
Chunky, inconsistent yet flamboyant colorful well twisted leaves with amber like liquor and layered complexes of flavor defines a true Himalayan Hand rolled Oolong of Nepal, sometimes also named Dragon Claws. The Himalayan Hand roll is also a progressive oxidized Oolong that changes with season.
Cultivar selection and segregation in processing is the key to make this Oolongs. Judgement of choosing a particular day for picking and time of picking also makes a remarkable affect in the finished profiles of this tea. A consistent size of two leaf 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 these Oolong are short and a good mass of hot air is required to finish these Oolongs.
1 tsp per cup | 80ºC | 3 – 4 minutes | 4 x Steep