Slightly pale green with yellowish hue liquor, nutty, wild berry acidic, buttery and smoky.
The small tea processors of Nepal have almost perfected the discipline of the green tea through time. The green tea leaves after the soft rain during the spring, mid-April, have a remarkable texture, aroma, and flavour.
The Himalayan Green tea produced by small tea processors has a significant roasted nutty flavour. But, some may even exhibit a bakey, buttery and smoky profile. Those with a wild berry acidic or fruity finish are special and produced especially in the summer. The leaves not too tight and twisted in appearance but rather folded or tumbled gently. The dry leaves of an authentic roasted green tea may be deceptive- not truly green in colour. The liquor slightly pale green in colour with a yellowish hue.
Tea leaves having high green colour and texture are selected to make Green Tea. Picking usually begins onset of spring after a small rain is received. The leaves are harvested throughout the year until they turn turgid in nature, with the falling temperatures.
Roasted Green Tea is fixed after a prolonged withering time of ten hours in ambient temperatures not exceeding 15-20˚C. The fixing is carried out in high temperatures in an elongated tumbler for a roasted finish. It is rolled and dried primarily, and again conditioned or toasted in a heated revolving tumbler. Most of the roasted green teas are hand sorted and packed, immediately. The finished leaves are uniformly chunky, curly with a shiny appearance. The roasted effect is also derived sometimes from rotating drum like a dryer that the tea is finally fired through.
1 tsp per cup | 70ºC – 80ºC | 2 – 3 minutes
(Cold brew) 2 tsp per cup | Refrigerate | 8 – 12 hours