Organic Black Tea Darjeeling 50g
Organic Black Tea Darjeeling 50g has a spicy and at the same time flowery character.
This Darjeeling comes from the globally renowned production area of Sikkim. This region is located in the north of India at the border with Nepal, Bhutan and China. Because of the heights and the territory conformation a lot of tea gardens spread out in this area and, in the last seventy years, there was also an increasing interest of the producers in following organic principles to cultivate and process the camelia. This Darjeeling, besides being an organic product, comes from gardens located in the Kanchenjanga mountain area on the border with Nepal. The altitude from where this tea come from and its well controlled oxidation level (on some leaves you can still see some green part like the darjeeling processing establishes) allow you to appreciate the freshness of this product.
In the cup the infuse starts showing a sparkling fresh note with some spiciness. In this initial impact the spicy part tend to be a little more stronger and it reminds a bit of cardamom. Later it also joins the flavor profile a tannic aspect which reminds some dried wood aromas and some sweetness in the aftertaste. This sweet taste gives a “muscatel” impression on the palate like the majority of the oxidized Indian teas.
Place of origin
Sikkim region, India
After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled to mix the vegetal juices in their and so cause the beginning of the oxidation process. In this case the tea leaves are exposed to a progressive increase of temperature during the oxidation phase and, after the leaf has reached its typical dark brown color, the last humidity is dried out. After some days the tea is ready to be consumed.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 85°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20…)
These leaves could be steep about 5 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 85°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
5g-100ml / 10-15-20... sec / 5 infusions
2g-150ml / 90... sec / 2 infusions
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