Harvest Russet Oolong ~ Nepali Tea Traders
Dry: Sweet, spicy, toasted, and hints of citrus orange
Wet: Sweet and gently vegetal, fresh garden bean pods
Leaf: russet, burnt sienna and dark umber hued leaves, with wild twisted forms and irregular cut and twists, allowing for dark and golden edges to intertwine and resonate in reddish hints.
Cup: Coppery-brassy orange hued liquor. Clean, refreshingly crisp body with muscatel and stone-fruit notes and a spicy-floral lingering finish. Gently textured mouth feel that softly builds, leaving a crisp, mineral finish. 2nd steep introduced toasted, woody, and sour notes that hinted at peach pit, with the cup remaining bright, crisp and dynamic with perhaps even a hint of alpine strawberry.
Directions: used 5g in 8oz of 200 degree water, in glass pot and decanted into glass cha hai to aerate, and then poured into ceramic cup. All tea ware was heated prior to use. First extraction was 2 minutes, second was 4 minutes, and third was 3 minutes; 4th extraction was thin in color and character and was not included.
Notes: The leaf craft is amazing to look at, resembling in some aspects dan congs and loose leaf wild-crafted shou pu erhs, unique and fresh in appearance and fragrant.
Another great offering and surprising for its character and extraction.
Nepali tea traders had notes on the black tea by a similar name but not anything under the oolong and this may be a new listing that has yet to post.
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Another amazing tea from Nepali. These are such fun to experiment with because they don’t automatically fall into the ‘normal’ range of steep time or water temperature to extract the best flavor. (At least, not what you might think at first)
I totally agree and I think its due to the leaf cut/structure/roll and a combination of mineral absorption that the tea transmits due to soil and altitude
The tea farms that Nepali gets the tea from appears to be at a lower elevation, not too far removed from Darjeeling. Wish I could show you the map but maybe you’ve seen it already. I’d like to go meet with Pat again. You should come to the Rocky Mountain Tea Festival in Boulder. I should encourage Nepali to be a vendor there.
Another amazing tea from Nepali. These are such fun to experiment with because they don’t automatically fall into the ‘normal’ range of steep time or water temperature to extract the best flavor. (At least, not what you might think at first)
I totally agree and I think its due to the leaf cut/structure/roll and a combination of mineral absorption that the tea transmits due to soil and altitude
The tea farms that Nepali gets the tea from appears to be at a lower elevation, not too far removed from Darjeeling. Wish I could show you the map but maybe you’ve seen it already. I’d like to go meet with Pat again. You should come to the Rocky Mountain Tea Festival in Boulder. I should encourage Nepali to be a vendor there.