To answer the demand for Himalayan black teas that are oxidised more deeply, we could have just bought straight away from our Nepali farmer to offer it. They have been making such teas all along anyway. However, we want to offer something we are happy with. Three years of endless sampling and discussions result in the fruit of this offer.
We have found that winter harvests from the region excel with more rolling and longer oxidative processing. Then again, fine tuning it with all the variables is an art which beauty is at the mercy of the just right weather. We have been blessed late last winter.
The intensely crystal orange colour of the infusion of this hand-rolled whole leaf black tea carries an unusually smooth body and with the distinct characters from this region. Racking our brains to find a name that can properly describe such a gem, we think the precious stone of the same beautiful colour is a good fit. What do you think?