“I wish I could’ve gotten this Nepali black tea to work for me since Martin esteems it highly. It’s a very high-pitched aroma tea for me with lots of red berry and citrus; deeper notes of malt,...” Read full tasting note
“Martin sent a beautiful little packet of these leaves my way—the kind that are so long you can’t get them on a spoon properly, so you have to guess at proportions just a bit. With new-to-me teas, I...” Read full tasting note
“A sipdown! (M: 6, Y: 83) Last one this year. Maybe, maybe not? Sad one? Definitely. Last 4 grams and 90°C water. Well, lovely tea that will be missed; and lots of going here in flavours. As I...” Read full tasting note
A beautifully crafted, regularly rolled, fully oxidised leaves mainly consisting of young golden tips with a delicate aroma of forest fruits, dark malt and sugar molasses. The dark brownish-red infusion has a round, creamy flavour with hints of vanilla, forest honey and sugar cane and a slight trace of citrus.
Preparation: 3 teaspoons (7 g) per 0,5 l of boiled water, cooled down to 85°C, steep for 2 – 3 minutes.
Lwang Tea Estate, Nepal
A tea garden near the village of Lwang located about 30 km northwest of Pokhara in central Nepal. The relatively small garden covers 0.66 hectares at an altitude of about 1700 metres at the foot of one of the most beautiful Himalayan peaks, Machapuchare. The fishtail-like mountain is sacred to the Nepalese and has never been climbed by any mountaineering expedition. The garden was founded twenty years ago by an association of sixteen local families of the Gurung ethnic group and the tea is grown here in harmony with the local beautiful nature without the use of chemicals. It is planted with clonal shrubs sourced from Darjeeling.
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