Blue Shiiba, Nepali semi-oolong
Kyushu wild tea reincarnates as an oolong in the Himalayas
Our Nepali farmer has taken a native wild tea plant from the island of Kyushu, Japan, to try propagating it in the Himalayas. The distinctly different terroir has not been kind to the small leaves so not every harvest gives you a satisfying result. The processing technique has been continuously evolving in the past decade to arrive at what we think is a wonderful manifestation of this unique tea cultivar. A batch as this on offer is rare. To us, it embraces the tea’s heritage as a wok roasted green tea, yet attaining a bouquet found only in fine Taiwan oolongs like that of Wenshan Paochong, while unmistakably carrying the complex tones and finishes afforded by the unique environment on this altitude on the roof of the Earth.
Net weight: 50 g (1.8 oz) in Kraft-alu pillow
जापानी जंगली चिया रूख शि इबा
Nose: Warm, yet floral and sweet aroma with distinct nectar overtone. Undertones of chestnuts. Bright accents with touches of sweet spices and a certain freshness that reminds of highland forrest after the rain. Hints of the Chinese roasted green tea Longjing. Palate: Velvety texture. Bright, refreshing, floral and umami at the same time — it is like a blend with a roasted green tea and a Taiwanese Paochong oolong. Finish: Hui gan with a lingering cha qi. Refreshing.
Begin experimenting with 1.5 g to 100 g water and infuse for 5 minutes at about 95 °C. Gradually increase to 2g to 100 if you think you prefer it stronger. May even go above 3g by adjusting the duration, but no less than 30 seconds. Always use a smaller, but thicker or denser vessel for nice tea.
Keep refrigerated until use. Always let the package return to room temperature before opening. Do not return to cold storage if the packet is to be consumed in a couple of weeks. Otherwise, tightly close the pack and store in the fridge again.
|Dimensions||18 × 9 × 5 cm|
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